Sunday, February 08, 2009

Red Curry Paste

You can use this paste for the Thai Roast Dinner recipe I did, as well as for Chiang Mai noodles, red curries and stir fries. Once you have made the paste you can keep it in the fridge for 3-4 weeks.

  • 6-12 red bird's eye chillies, chopped
  • 3 cloves garlic, crushed
  • 1 stem lemon grass, crushed and chopped
  • 2-3 medium shallots, finely chopped
  • 1 teaspoon fresh stem ginger, grated
  • 2 teaspoons fresh coriander stems and roots, chopped
  • large pinch cumin
  • 2 teaspoons shrimp paste
  • 2 tablespoons veg oil
  • dash of fish sauce

Pound the chillies, garlic, onion, ginger and lemon grass in a pestle and mortar until mushy and juicy then add the rest of the ingredients except the oil. I like to then transfer to a little blender and whizz to a smoothish paste and then add the oil.

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