Red Curry Paste Recipes

Ingredients :

1 tablespoon

1 teaspoon

1 teaspoon

4

3

8

2

3 cm

2 teaspoons

coriander seeds

cumin seeds

black peppercorns

cloves garlic, chopped

coriander roots, chopped

dried red chilies, seeded and chopped

stalks lemon grass, chopped

piece galangal, chopped

shrimp paste

grated zest 1/2 kaffir lime

1. Heat a wok, add coriander and cumin seeds and heat until aroma rises.

2. Using a pestle and mortar or small blender, crush coriander and cumin seeds with peppercorns.

3. Add chilies, garlic, coriander roots, galangal, lemon grass, lime zest, shrimp paste and pound or mix to a smooth paste.

4. Store in an airtight jar in the refrigerator for up to 4 weeks.

Makes about 4 tablespoons.

Yield and heat of this paste will vary according to size and heat of chilies.

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