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Member recipe

Thai red curry paste/base

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Cooking time

Prep: 10 minutes Cook: 5 minutes

Skill level



125ml of paste (8 table spoons)

Nice in curry or with fish cakes.

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  • 4 red chillies
  • 4 tsp coriander seeds
  • 2 tsp cumin seeds
  • 2 tbs of parika
  • 2 tsp grated ginger
  • 4 cloves of garlic
  • zest and juice 2 limes
  • 3 shalotts
  • 3 stems of lemon grass
  • handfull of chopped fresh corriander
  • sprinkle of dried chilly flakes
  • 1 tsp of garlic salt


  1. half the chillies, discard the seeds, then chop finely.

  2. Over a medium heat in a medium frying pan, toast the cumin and coriander. Once roasted crush or blitz in to a powder.

  3. Finally, tip all the other ingredients into the food processer then blitz into a coarse paste.

  4. It freezes well and will keep for up to two months.

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