Tuesday, 26 July 2011

Thai Red Curry Paste

This recipe comes via a member of the BBC Food Message Board, in turn coming from their friend from Thailand.I made double the quantities, as my Magimix works better with large quantities, and it lasts a few weeks in the fridge and can be frozen in portions.

4-6 dried red chillies
2 small brown onions
1 tsp black peppercorns
2 tsp freshly toasted ground cumin seeds
1 Tblsp freshly toasted ground coriander seeds
2 generous tbsp of chopped coriander, including root if available
1 tsp salt
4-6 fresh Kaffir lime leaves
1 tsp laos (dried galangal) powder
1 tsp serai (dried lemongrass) powder OR stalk Lemongrass, tough outer layers removed then roughly chopped
1 tsp chopped garlic
2 tsp kapee (shrimp paste)
1 tsp turmeric
2 tsp paprika
Coconut or groundnut oil

Blend/process all the ingredients except for the oil. You'll almost certainly have to stop and use a spatula to scrape down the sides of your blender a few times before it is blitzed enough. Of course, you could always go down the truly authentic route and use a pestle and mortar, in which case you are a better person than me.  Pour in enough oil down the funnel to make it into a paste. If you a keeping in the fridge, a thin layer of oil on top will help it keep.

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