Bree’s Red Curry Paste

Preparation time
10 mins
Difficulty
Easy
Serves
1 people
Meal course
Bits 'n' Bobs
Posted by
Posted on
Bree’s Red Curry Paste

Look, you can be a purist and pound away for hours in a mortar and pestle, or you can be like me and blitz it in a food processor… hint: be like me.
And, clearly I’m not Thai so I’d be loathe to call this curry paste “traditional” since it has the inclusions of fresh coriander etc. but it is a bloody good paste, trust me.

I have a couple of bomb ass recipes on here for this paste… give them a go or try your own! Red Seafood Curry and Choo Chee Duck

 

*** This recipe makes enough for 1 curry

12 – 15 whole Red chillis – seeds and all (make it as hot as you dare, go even harder if you like it super spicy)
3 whole Kaffir Lime leaves
Roots and Stalks only from 1 bunch of fresh Coriander (Reserve the leaves for serving)
2 x Asian Shallots
2 x whole Garlic cloves
3cm knob of fresh Ginger
1 x Lemongrass stalk – white part only
1 tbs Palm Sugar
1 tsp Shrimp paste (aka Belachan)
1 tbs Fish Sauce
Zest and Juice of 1 Lime
2 tsp ground Coriander
1 tsp ground Cumin
1 tsp ground Galangal
1 tsp ground White Pepper
1 tsp ground Hot Chilli Powder
1 heaped tsp Salt

  1. Place all the ingredients into a food processor and whiz together until a smooth paste has formed. Thin with a tiny bit of water if necessary to aid processing. It is now ready to use.
  2. ***Please Note: If you want to substitute the Galangal for fresh, use a 3cm Piece. It could also be omitted from the recipe if you can't find it (dried, ground Galangal is available at all Asian grocers).
  3. *** TIP - Only use the roots and stems of the Coriander and set aside the leaves for serving the curry.
  4. *** TIP - Make this paste as hot as you dare... I always use a mix of long and birds eye for extra heat. You can add a couple less too, if this seems too spicy, but make sure you put no less than 12 otherwise it'll be way too mild.

No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their authors, and not necessarily the views of the socialchef internet portal. Requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice explanations.

Your email address will not be published. Required fields are signed with *

*
*