Red Thai curry paste


Another of the really great curry paste that you can make at home and once you have made this you will never go out and buy a paste ever again. I strongly recommend that for any thing like this you make your own, be it Indian, Thai or any other kind of spice blend. Once you have the basic ingredients in you can make and mix them. Also like this one you can freeze it if you want and use it at a latter date. Alternatively, keep it in the fridge for a week or so cover in oil so it does not go brown

For my version of red curry paste you will need

8 long red chillies, seeds removed
1 tsp ground coriander seeds
1 tsp ground cumin
2 garlic cloves
2 stalks lemongrass,
10g/½oz fresh coriander
2 kaffir lime leaves
2.5cm/1in piece galangal,
2 tsp shrimp paste
Juice of one lime
2-3 tbsp vegetable oil

Just make sure that you have removes all the hard out side leaves from the lemongrass and the hard root bit from the base. Then chop every thing up and I put it in a hand blender and blitz it all together.

Add the oil at the end and put in a tub in the fridge. Leave it to mature for about 30 minutes before you use it. Or just leave it, a day or so and it just gets better.

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