I’ve been looking around for a decent red curry paste recipe and after a bit of homework and a few trials this is what I’ve settled on! It’s a little milder and more fragrant than shop bought paste, and much nicer!
|Kaffir lime (rather bumpier), lime & bunch of coriander|
Coriander roots, and Kaffir limes (for zest) are ingredients I thought might potentially be quite tricky to get. As it turns out neither were that hard to find.
For coriander roots buy the coriander in large bunches, very likely to have a decent chog of root on!
For the Kaffir lime, a good Thai supermarket will do. If you can’t get one don’t substitute it with Kaffir lime leaves in the paste. Add a few extra bruised leaves (4 leaves per tbsp paste) to the curry to get that beautiful fragrant flavour.
ingredients (makes 400g paste)
for the red curry paste
180g shallots / red onion (diced)
45g lemon grass (chopped - 6 lemon grass outer removed topped tailed)
8-16 large dried chilli (depending how spicy you like. 8 is mild, 12 medium 16 for a bit of poke)
45g galangal / ginger
45g coriander roots / stems (washed)
5g cumin seeds
5g coriander seeds
12g shrimp paste (healthy tsp)
1/2 kaffir lime / lime juiced
1 kaffir lime zest (if you can get it)
spice mill / pestle and mortar
You’d think it was that easy right!!? Well for the most part it is.
The critical advice is if you’re using a spice mill blend the hardest elements first. Alternatively do everything separately and mix it to gather at the end!
So for the above, if doing all in one, mill in this order:
cumin & coriander seeds
kaffir lime zest
galangal / ginger
shallots / red onion
Enjoy!! Maybe use it with this recipe from Food Urchin: An interesting (and quite funny) post on Persimmon & Duck Curry here.
This will last for a month in the fridge, specially if you keep it in a jar and pour some vegetable oil on top of the paste to stop it oxidising or anything growing on it!!!! ; )
|Thai Red Curry Paste|
|Red Veg Curry w/ Crispy Roast Chicken, Naan & Cardamom Rice|