Wednesday, 21 April 2010

Recipe: Thai Curry Paste

Red Curry Paste

5 dried chilies, seeded, soaked and cleaned (bird's eye chili can be added,too)

5 shallots

10 cloves garlic

2 tbsp lemon grass, thinly sliced

1 tsp galangal, finely chopped

1 tsp kafir lime rind, finely sliced

2 tsp coriander roots, cleaned and chopped

½ tsp coriander seeds, roasted

½ tsp cumin seeds, roasted

¼ tsp black peppercorns, roasted

1 tsp shrimp paste

1 tsp salt

1.Pound roasted coriander seeds, cumin seeds and black peppercorns to a fine paste.

2. Add in the rest of the ingredients and pound until well combined.

It can be kept for a few months when refrigerated in a glass container.

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