Master Red Curry Paste

Name: Master Red Curry Paste
Prep time: 10 min
Total time: 10 min
Yield: Makes 150 g (5½ oz) paste
Cuisine: Asia
Ingredients: 2 New Mexico dried chillies (ancho, pasilla or gaujillo); 5 garlic cloves; 1 tsp ground cumin; 2 tsp ground coriander; 1 tbsp chopped coriander (cilantro) root or use the stem; 75 g (2½ oz) Thai or other small shallots; 2 Thai or 1 thumb-sized red chilli, seeded; 2 lime leaves, finely chopped; 1 tbsp shrimp paste or fish sauce; 4 lemongrass stems, inner part only, finely chopped; 20 g (¾ oz) galangal, chopped ½ tsp ground turmeric

Preparation info

Makes
150 g
paste

Difficulty
Easy
Ready in
10 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

This can be used for khao soi gai, laksa or any South East Asian curry. I find Mexican dried chillies work well here because of their size and how easy it is to remove the seeds. You could use large Asian ones, but just double the quantity.

Ingredients

2 New Mexico dried chillies (ancho, pasilla or gaujillo)
4 lemongrass stems, inner part only, finely chopped
75</

Asia
Spice Mix
Pescatarian
Gluten-free

Method

Remove the stems and seeds from the dried chillies. Place in a bowl and pour boiling water over. Leave for 15 minutes or until very soft.

Drain and place the chillies in a blender with all of the remaining ingredients and 90 ml (3