Red Curry Paste (Thailand)
Ingredients
4-6 dried red chilies
2 teaspoons paprika
1 teaspoon black peppercorns
1 teaspoon turmeric
2 small brown onions (chop them up)
1 tablespoon of chopped garlic
2 teaspoons ground cumin
2 teaspoons dried shrimp paste
1 tablespoon ground coriander
1 teaspoon Laos powder
1 teaspoon of lemon grass powder
2 tablespoons chopped fresh coriander plant, root and leaves
1 teaspoon salt
2 teaspoons chopped lemon rind
1 tablespoon oil
Remove the stems of the chilies as they really don't taste very nice!
Keep the seeds in if you want a very hot curry paste (thai-curry hot!). However, if you
want a milder paste take the seeds out. Break the chilies into pieces and put them into a
blender together with all the other ingredients. Blend to a smooth paste - to do this
you'll have to make sure to stop the blender regularly and push the ingredients down into
the blade (don't do this while its going please!).
You may find you need to add some water or oil. If you don't have a
blender you need to use a mortar and pestle. Grind the dry ingredients to a fine powder.
Transfer to a bowl and add the liquid ingredients ensuring you create a small paste.