Red Curry Paste

Name: Red Curry Paste
Yield: makes about 450 ml / ¾ pint (enough for curry for 10-12)
Cuisine: Asia
Ingredients: 3 kaffir lime leaves, chopped; 2 tsp roasted cumin seeds; 1 tbsp chopped galangal; 3 tbsp roasted coriander seeds; 5 shallots, chopped; 2 tbsp tamarind water; 5–10 large red chillies, deseeded and chopped; 1 tbsp chopped lemon grass; 3 garlic cloves, chopped; 3 tbsp vegetable oil; 1 tsp salt; 2 tsp paprika

Preparation info

makes about
450 ml

Difficulty
Easy

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This gets its name from making use of red chillies, but, surprisingly, is usually milder than the Green Curry Paste. Vegetarians can omit the shrimp paste and fish sauce. For instructions on freezing, see Green Curry Paste.

Ingredients

3 tbsp roasted coriander seeds
2 tsp roasted cumin seeds
5–10 larg

Asia
Spice Mix
Gluten-free
Vegan
Southeast Asia

Method

Put all the ingredients in a blender or food processor with 4 tablespoons water and blend until smooth.

Transfer to a saucepan and cook, stirring frequently, over a low heat for 4 minutes. Add 300 ml / ½ pint