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

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.