Thai Red Curry Paste

Name: Thai Red Curry Paste
Cuisine: Thai
Ingredients: 1 tablespoon coriander seeds; 1 teaspoon cumin seeds; 5 dried red chilies, deseeded and soaked in hot water for 15 minutes; 5 dried red chilies, deseeded and soaked in hot water for 15 minutes; 3 tablespoons sliced shallots; 8 cloves garlic, smashed; 2–3 thin slices galangal; 2 tablespoons sliced lemongrass (tender inner part of bottom third only); 2 teaspoons grated kaffir lime rind; 1 tablespoon chopped coriander roots; 10 black peppercorns; 1 teaspoon dried shrimp paste (belachan), roasted; 1 teaspoon dried shrimp paste (belachan), roasted

Preparation info

Difficulty
Easy

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Ingredients

1 tablespoon coriander seeds
1 teaspoon cumin seeds
5

Asia
Thailand
Spice Mix
Fish course
Pescatarian
Gluten-free
South East Asia

Method

Dry-fry the coriander and cumin seeds in a wok or frying pan over low heat for about 5 minutes, then grind to a powder in a blender. Add the remaining ingredients, except the shrimp paste, and grind well. Add the shrimp paste and grind again to obtain about ¾ cup (180 ml) of fine-textured curry pas