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Thai red curry paste/base

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


  • 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


  • 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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