Name: Thai red curry paste
Prep time: 25 min
Cook time: 2 min
Total time: 27 min
Yield: 1
Cuisine: asian
Ingredients: 10 dried long red chillies; 1 tsp ground coriander; 5.00 gm ground cumin; 3 red birdseye chillies, chopped; 2cm piece galangal, peeled, chopped; 4 garlic cloves, quartered; 1 small red onion, chopped; 1 lemongrass stalk, white part only, chopped; 1 makrut lime leaf, finely shredded; 4 coriander roots, washed, finely chopped; 12.20 gm shrimp paste; 18.20 gm peanut oil

Thai red curry paste

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Prep Time:
25 minutes

Cook Time:
2 minutes

Total Time:
27 minutes

Chill this aromatic paste for authentic, flavorful curries.

Ingredients:

10 dried long red chillies
1 tsp ground coriander
5.00 gm ground cumin
3 red birdseye chillies, chopped
2cm piece galangal, peeled, chopped
4 garlic cloves, quartered
1 small red onion, chopped
1 lemongrass stalk, white part only, chopped
1 makrut lime leaf, finely shredded
4 coriander roots, washed, finely chopped
12.20 gm shrimp paste
18.20 gm peanut oil

Instructions:

Place the dried chillies in a small heatproof bowl and cover them with boiling water. Let them stand for 10 minutes or until they soften, then drain them.
Toast coriander and cumin in a small frying pan over medium heat for 1 to 2 minutes until fragrant. Let cool completely.
Combine dried and fresh chillies, galangal, garlic, onion, lemongrass, makrut lime leaf, coriander root, shrimp paste, and spice mixture in a food processor. Pulse until finely chopped. Drizzle in oil and blend until a smooth paste forms. Transfer to an airtight container and refrigerate for up to 1 week.

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