Member recipe
Member recipes are not tested in the GoodFood kitchen.

Thai red curry paste/base

By lauzlizevans (GoodFood Community)
  • loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 125ml of paste (8 table spoons)
Nice in curry or with fish cakes.
Advertisement

Ingredients

  • 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

Method

  • STEP 1
    half the chillies, discard the seeds, then chop finely.
  • STEP 2
    Over a medium heat in a medium frying pan, toast the cumin and coriander. Once roasted crush or blitz in to a powder.
  • STEP 3
    Finally, tip all the other ingredients into the food processer then blitz into a coarse paste.
  • STEP 4
    It freezes well and will keep for up to two months.
  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Claim the offer
Advertisement

Sponsored content