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Red Thai Curry Paste

  • Difficulty

    super easy

  • Serves

    1

  • Preparation time

    15min

  • Total time

    35min

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Ingredients

  • dried chillies, deseeds
    8
  • white peppercorns
    3teaspoon
  • cumin seeds
    0.5teaspoon
  • coriander seeds
    0.5teaspoon
  • garlic cloves
    40g
  • spring onion, cut in strips
    60g
  • coriander stalk only
    10g
  • lemongrass, white part only
    2
  • fresh galangal
    20g
  • lime zest
    0.5
  • shrimp paste
    10g
  • fresh red chillies, deseeds, cut in strips
    60g
  • salt
    10g
  • water
    50g
  • oil
    80g

Preparation

  • step 1

    Place dried chillies, white peppercorn, cumin seeds and coriander seeds into mixing bowl.

  • step 2

    Press control knob and saute 5 mins/100°C/speed 1.

  • step 3

    Add garlic clove, spring onion, coriander stalk, lemongrass and galangal into mixing bowl.

  • step 4

    Add lime zest, shrimp paste, red chillies and salt into mixing bowl.

  • step 5

    Press control knob and chop 5 sec/speed 10. Scrape down sides of mixing bowl with scraper.

  • step 6

    Add water into mixing bowl.

  • step 7

    Press control knob and blend 30 sec/speed 10.

  • step 8

    Add oil into mixing bowl.

  • step 9

    Press control knob and saute 10 mins/120°C/speed 1.

  • step 10

    Use as a base for Thai curry or transfer to a airtight jar and store in refrigerator for up to 1 month.

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