Beer makes batters better, meat more tender, and sauces more flavorful.
Thai Red Curry Paste
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- #47620
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon black peppercorns
2 teaspoons dried shrimp paste
1 teaspoon ground nutmeg
12 dried or fresh red chilies, roughly chopped
1 cup French shallots, chopped
2 tablespoons oil
4 stems lemongrass (white part only), finely chopped
12 cloves (small) garlic, chopped
2 tablespoons fresh coriander roots, chopped
2 tablespoons fresh coriander stems, chopped
6 kaffir lime leaves, chopped
2 teaspoons grated lime rind
2 teaspoons salt
2 teaspoons turmeric
1 teaspoon paprika
directions
Place the coriander and cumin seeds in a dry frying pan and heat for 2-3 minutes, shaking the pan constantly. Place the roasted spices and peppercorns in a mortar and pestle or clean (coffee) grinder and work them until they are finely ground.
Wrap the shrimp paste in a small amount of foil and cook under a hot grill for 3 minutes, turning the package twice.
Process the ground spices, roasted shrimp paste, nutmeg and chilies in a food processor for 5 seconds. Add the remaining ingredients and process for 20 seconds at a time, scraping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste. Store in your fridge or freezer.
Fresh Thai curry paste will keep for up to 3 weeks in an airtight container in the refrigerator.
Allow frozen curry paste to defrost for 30 minutes at room temperature before using. Frozen paste will keep for up to 4 months.
added by
theskinnycook
nutrition data
Nutritional data has not been calculated yet.
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