Home > Thai red curry paste

Thai red curry paste

Name: Thai red curry paste
Yield: Makes one jar
Cuisine: Thai recipes
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

Easy
September 2006

Easy
September 2006

Test kitchen approved

Makes one jar
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

Nutrition: per serving

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

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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

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