- Preparation time
- 10 mins
- 1 people
- Meal course
- Bits 'n' Bobs
- Posted by
- Posted on
- October 21, 2014
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.
*** 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
- 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.
- ***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).
- *** TIP - Only use the roots and stems of the Coriander and set aside the leaves for serving the curry.
- *** 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.