Name: Thai red curry paste/base
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Makes 125ml of paste (8 table spoons)
Cuisine: Thai
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

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.

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Thai red curry paste/base

Ingredients

Method

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Rate this recipe

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