Red Curry Paste

 

By
November 27, 2018

 

Ingredients

Quantity Measure Ingredient
1 tsp cumin seeds
2 tsp coriander seeds
12 tsp black peppercorns
12 tsp salt
10 whole red chilies (dry, large, roasted, seeded & chopped)
1 tsp galangal
1 stalk lemongrass (finely chopped)
14 kaffir lime rind (finely chopped)
6 coriander roots or stems (finely chopped)
2 shallots (finely chopped)
4 cloves garlic (crushed)
2 tsp shrimp paste
8 red birdseye chilies (seeded)

Instructions

  • Place cumin, coriander and peppercorns in a small frying pan and dry roast over medium heat for 2 minutes or until fragrant. Remove from heat and cool to room temperature.

  • Squeeze out the water from chili peppers. Pound the chili peppers and salt. Salt acts like pebbles, breaking up chili pepper into small pieces. Pound the chili peppers into paste.

  • Add lemongrass and galangal into the mortar. Grind them into rough fibers.

  • Add garlic, kaffir lime zest and cilantro roots next. Pound the mixture into a paste.

  • Leave the shallots for second last. Once when shallots are added, the juice in shallots makes it slippery to grind other ingredients effectively. Pound until the mixture turns into a fine paste so that you can’t recognise individual ingredients.

  • Add shrimp paste. Pound to mix it in the paste.

Notes

Paste will keep, covered in the refrigerator for up to 1 week, or frozen for 1 month.


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