Thai red curry paste

Thai red curry paste
  • Serves icon Makes one jar
  • Time icon Ready in 10 min

Nothing packs in the flavour like a home-made Thai curry paste. This spicy recipe will knock your socks off.

Nutrition: per serving

Calories
32kcals
Fat
2.8g (0.3g saturated)
Protein
1.1g
Carbohydrates
1.8g (0.9g sugar)
Salt
0.6g
Calories
32kcals
Fat
2.8g (0.3g saturated)
Protein
1.1g
Carbohydrates
1.8g (0.9g sugar)
Salt
0.6g

Ingredients

  • 2 tsp each cumin and coriander seeds
  • 4 red bird’s eye chillies, roughly chopped
  • 1 tbsp paprika
  • 3 lemongrass stalks, roughly chopped
  • 4cm piece fresh galangal or ginger, chopped
  • 6 fresh kaffir lime leaves or the finely grated zest of 1 lime
  • 2 shallots, chopped
  • 5 garlic cloves, chopped
  • Stalks from 80g bunch fresh coriander
  • 2 tbsp each fish sauce and sunflower oil

Method

  1. In a pestle and mortar, grind the cumin and coriander seeds to a powder. Transfer to a small food processor.
  2. Add the remaining ingredients and whizz to a smooth, thick paste.

delicious. tips

  1. Spoon any remaining curry paste into a small freezerproof bag, cover and freeze. It will keep for up to 2 months.

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