Thai Red Curry Paste

Thai Red Curry Paste

Produce authentic tasting Thai food at home with this superb red curry paste.

Ready in: 10 minutes

Serves:

Complexity: very-easy

kcal:

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Ingredients

1 tsp cumin seeds
2 tsp coriander seeds
1 tsp SIDS SALT & PEPPER
10 large dried chillies, soaked then fine chopped
1 tsp grated galangal
1 stalk lemongrass, white part only, fine chopped
Rind of ¼ kaffir lime, finely chopped
6 coriander roots, washed, finely chopped
2 shallots, finely chopped
4 cloves garlic, crushed
2 tsp shrimp paste
8 red birdseye chillies, seeded

Directions

Place cumin and coriander in a small frying pan and dry roast over medium heat for 2 minutes until fragrant. Remove from heat and cool to room temperature.
Using a pestle and mortar, grind roasted spices until a fine powder forms. Add SIDS SALT & PEPPER and the remaining ingredients then pound until a very smooth paste forms. (It is important that the paste is smooth.) Alternatively, add ¼ cup water and, using a hand-held blender, blend until smooth. Paste will keep, covered in the refrigerator for up to 1 week, or frozen for 1 month.