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Thai Red Curry Paste
- Preparation and cooking time
- Serves 4
This recipe is as easy as peeling and throwing a load of ingredients in a food processor or blender, yet makes incredibly fresh tasting curries. I have admitedly cut out and replaced a few hard to find 'oriental' ingredients with supermarket available ingredients, though this has not seemed to impact the flavour too much... anyway, it is only home cooking.
- 4 Regular Red Chillies
- 2 Bird's Eye Chillies
- 2 long Sweet Pointed Peppers
- 1 large Lemongrass Stalk
- 1 'thumb sizes' piece of Ginger
- 1 Lime
- 4 Garlic Cloves
- 4 Banana (Echalion) Shallots
- A good handful of Fresh Coriander
- Fish Sauce and Soy Sauce
- A few Lime Leaves (optional) - these may need a trip to a foreign foods shop
- STEP 1As said in the description, this recipe really is as easy as throwing ingredients into a blender. Start, though, by cutting off the stems of the chillies, coring the peppers and peeling the shallots and garlic. It also helps to give the peppers and shallots a quick chop before throwing them in. Finally, bruise the lemongrass stalk, which simply means pressing down on the stalk with a flat knife, and chop the stalk in half.
- STEP 2It is better to pulse the ingredients in stages from larger to shorter, just so everything grinds down well. I generally go peppers, shallots, lemongrass stalk, regular chillies, bird's eye chillies, garlic, then coriander and leaves. Everything should be well chopped but not quite yet a paste. (Leave the lime and the wet ingredients out until the next step).
- STEP 3Season the not-quite paste with the zest and juice of the lime, 1tsp of each fish sauce and soy sauce, and 1-2 tbsp of sunflower oil. Blend the whole mixture again for about 10-20 seconds, and when it starts to look more like a paste it is ready.
- STEP 4It's hard to say how much exactly this makes, I'd estimate about as much as you'd get in a small jar, so enough for 4 or 5 Tai Red Curries. It should be stored in the fridge for 2 weeks in a jar or airtight container. This paste not only makes great curries but can be used for many Thai soups and broths. Don't worry too much about using it up as the paste can also be frozen, though may loose some flavour in the thawing process.
- STEP 5Thai Curry Recipe: Begin by warming some wok oil or vegetable oil in a pan and soften 1 chopped spring onion in the oil. Add 2 1/2 tbsp of curry paste to the pan and a packet of sugar snap peas, and after about 1 minute slowly whisk in a can of coconut milk (400ml, light preferably) and about 2 tbsp of water. Bruise a stick of lemongrass and add to the sauce, along with 1 tsp each of soy sauce and fish sauce. Bring the mixture to a simmer, rinse 2 packets (about 400g) of raw jumbo king prawns, frozen are okay, and add them to the curry. By the time the sauce comes to the boil the prawns should be pink and everything should be cooked. Throw in a handful of chopped fresh coriander and the juice of half a lime right at the end. This curry serves 2-4 depending on the ammount of rice made to accompany it.