Red Curry Paste

Name: Red Curry Paste
Yield: Makes About 675 g / 1 ½ lb
Cuisine: Thailand
Ingredients: 10-cm / 4-inch piece of galangal, grated; handful of coriander stems and roots, chopped; 4 tsp belacan (shrimp paste) or 2 tbsp fish sauce; 2 tsp each toasted ground cumin, coriander seeds, peppercorns (as above); 5 garlic cloves, chopped; 8–10 hot red chillies; 3 lemon grass stalks, thinly sliced; 8–10 red shallots, chopped; 8 lime leaves, chopped

Preparation info

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Called gaengpet in Thai, when using stir a tablespoon into sweated onions and fry for a minute, stirring, before adding the other ingredients.

Ingredients

4 tsp belacan (shrimp paste) or 2 tbsp fish sauce
8–10 hot red c

Asia
Thailand
Condiment
Pescatarian
South East Asia
Gluten-free
Spicy

Method

Wrap the belacan in foil and grill until fragrant.

Put all the ingredients into the food processor and blitz to a purée as for green curry paste.