Name: Thai Red Curry Paste
Yield: Makes 125 g (4 oz)
Cuisine: Asia
Ingredients: largish chunk of galangal, peeled; 7 red chillies; largish chunk of fresh root ginger, peeled; 2–3 shallots, finely chopped; 1 garlic bulb, cloves separated; 2 tbsp vegetable oil; about 15 lime leaves, stems removed; 7 lemongrass stalks, trimmed

Preparation info

Makes
125 g

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

For most dishes you will probably only need half the paste this recipe yields, but it is easier to make in this sort of quantity. It stores well (freeze it in ice-cube trays and then you can make quick little one- or two-portion curries whenever you feel like it), and you can use it for several dishes other than Thai curries, for example the Burmese kassa.