Basic Thai Red Curry Paste

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

The ingredient of Basic Thai Red Curry Paste

• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 1 2 tsp black peppercorns
• 1 2 tsp salt
• 10 20g large dried chillies soaked in warm water for 25 minutes then finely chopped
• 1 tsp grated galangal
• 1 stalk lemongrass white part only finely chopped
• rind of 1 4 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

The Instruction of basic thai red curry paste

• place cumin coriander and peppercorns in a small frying pan and dry roast over medium heat for 2 minutes or until fragrant remove from heat and cool to room temperature
• using a pestle and mortar grind roasted spices until a fine powder forms add remaining ingredients and pound until a very smooth paste forms it is important that the paste is smooth alternatively add 1 4 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

Nutritions of Basic Thai Red Curry Paste

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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