Thai Red Curry Paste, a fragrant and delicious paste that makes whipping up a midweek curry a breeze. This recipe is simple to make and with my super amazing storage tip you will always have a supply of homemade fresh curry paste.
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Ingredients
6dry red chillies
5cm/2" piece of ginger(if you can get it galangal is more authentic)
12garlic cloves
3shallots
2fresh red chillies
2lemongrass stalks
bunch of fresh coriander
2kaffir lime leaves
1teaspoonof shrimp paste
2teaspoonfinely ground white pepper
½teaspoonground cumin
½teaspoonground coriander
½teaspoonsalt
½teaspoonpaprika
1teaspoonpalm sugaror raw brown sugar
2teaspoonneutral flavour oil
Instructions
Place the dried chillies in a bowl of warm water and set them aside for 10 minutes.
Use a teaspoon to scrape the skin from the ginger and cut it into small chunks (the food processor will handle it better)
Peel the garlic and shallots and place them in the bowl of your food processor along with your ginger.
Cut the ends off the fresh chillies and add these to the processor.
Cut the very dry ends off the lemongrass, discard the thick outer leaves and then cut them into small pieces. Add this to the processor.
Cut the roots off the coriander and give them a quick rinse in cold water. Add the roots to the processor and keep the leaves for finishing your curry.
Add in the kaffir lime leaves.
Drain the dried chillies and then add them to your processor.
Spoon in the shrimp paste and pulse chop until you have a rough paste.
Add the remaining dry ingredients, the oil and then switch the processor on until you have a smoothish paste.
Store in the fridge in an airtight jar for up to 3 weeks. (see notes)
Or spoon it into an ice cube tray and freezer. Once solid pop the curry blocks out and store in a zip lock bag in the freezer :-)
Notes
Although this will keep for unto 3 weeks, it tastes a it's best used within the week. BUT freezing it is amazing, it tastes as fresh as when you made it. I find it isn't quite as thick once it has defrosted but it doesn't affect the curries you use it in.