Thai red curry paste

Name: Thai red curry paste
Yield: Makes ½ cup
Cuisine: Thai
Ingredients: 1 tsp salt; 1 tablespoon chopped coriander root; 4 tbsp chopped shallot; 2 stalks of lemongrass, white part only, finely chopped; 2 slices galangal, finely chopped; 1 tsp cumin seeds; 6 white peppercorns; 1 tsp shrimp paste; 4 cloves of garlic, chopped; 1 tbsp coriander seeds; 1 tsp kaffir lime peel, finely chopped; 10 dried red chillies

Preparation info

Makes
½ cup

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Ingredients

10 dried red chillies
1 tbsp coriander seeds
1 tsp cum

Asia
Thailand
Spice Mix
Gluten-free
Spicy
South East Asia

Method

Soak chillies in warm water for 30 minutes. Drain and chop finely.

Roast coriander seeds and cumin seeds in a dry, hot frying pan for about 3 minutes until they just start to colour and release their aromas. Using a mortar and pestle, slowly pound all the ingredients together. Keep working until a nice, moist paste is formed.