Red Curry Paste
| Servings | Prep Time |
| 4curries | 30minutes |
| Cook Time |
| 0 |
|
|
Ingredients
- 1 lemongrasssliced (white part only)
- 15gm good quality rock salt
- 15gm cumin seedstoasted
- 15gm coriander seedstoasted
- 5 garlic clovespeeled
- 2cmpiece galangal or gingerpeeled andchopped
- 2 red shallotspeeled and chopped
- 2 dried chilliessoaked in hot water to re hydrate then drained
- 4 long red chillieschopped with the seeds
- 3 or 4 coriander rootthoroughly washed & thinly sliced
- 1 limezest of
- 1/2tsp shrimp paste
Instructions
- Firstly toast the cummin & coriander seeds in a small pan for 3 or 4 minutes on a very low heat until the aroma is released. set aside.
- Remove the course outer layer of the lemon grass. Remove as much of the tip and base that you need leaving only the white section. Slice into fine discs.
- Using a mortar and pestle, grind the ingredients in the order they appear in the list until a paste develops . It will take 30 to 40 minutes depending on your stamina.
- Divide the paste into 4 to 6 heaped tbs portions ( quantity will vary depending on the size of your chilies). Refrigerate for a few days or Freeze for up to 3 months
Recipe Notes
