Thai Red Curry Paste Recipe
Thai Red Curry Paste Recipes
10 large fresh red chilies
2 tbsp coriander seeds
2 inch piece of fresh root ginger, peeled
and finely chopped
1 lemon grass stalk, finely chopped
4 garlic cloves, halved
1 shallot, roughly chopped
1 tsp lime juice
2 tbsp groundnut oil
Put all the ingredients into a food
processor or blender and blend to a thick paste.
Alternatively, you can pound all the
ingredients together using a pestle and mortar.
Transfer the paste to an airtight
container; it can be stored in the refrigerator for up to 3 weeks.
Makes 1 jar
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