mardi 13 janvier 2015

Thai red curry paste

This fairly fiery paste is usually served with meat and poultry, especially chicken dishes.

Makes about 175 gr / 6 oz.
  • 2.5 cm / 1 in piece fresh root ginger
  • 4 shallots
  • 4-6 garlic cloves
  • 4 lemon grass stalks
  • 4 fresh red chillies
  • 20 ml coriander seeds
  • 10 ml cumin seeds
  • 10 ml hot paprika
  • 1.5 ml ground tumeric
  • 2.5 ml salt
  • Grated rind and juice of 2 limes
  • 15 ml vegetable oil
  1. Peel and chop the ginger, shallots and garlic.
  2. Peel and finely chop the lemon grass.
  3. Wearing rubber gloves, remove the stalks from the chillies, then cut them in half lengthwise.
  4. Scrape out the seeds and fleshy white ribs, then coarsely chop the flesh.
  5. Heat a small frying pan over a medium heat, then add the coriander and cumin seeds.
  6. Toss them in the pan until the spices turn a shade darker and emit a roasted aroma, allow to cool.
  7. Place all the ingrédients in a blender or food processor and process to make a coarse paste.
  8. Store in a screw-top jar for up to 1 month in the fridge and use as required.