Red curry paste

Name: Red curry paste
Yield: Makes about 200 ml/6½ fl oz
Cuisine: Thai
Ingredients: 50 ml/1½ fl oz warm water; 6 large dried Chinese or cayenne chillies, chopped; 2 teaspoons Thai shrimp paste/kapi; 2 teaspoons Thai shrimp paste/kapi; 6 large dried Chinese or cayenne chillies, chopped; 1 tablespoon finely chopped fresh galangal; 1 stalk lemongrass, chopped; 6 cloves garlic, chopped; 2 teaspoons finely chopped ginger; 6 red shallots, chopped; 6 red birds-eye chillies, finely chopped; 1 teaspoon coriander seeds; ½ teaspoon white peppercorns, ground; 4 teaspoons Chilli Jam; 30 ml/1 fl oz fish sauce; 1 tablespoon chopped coriander/cilantro/Chinese parsley root; 1 tablespoon chopped coriander/cilantro/Chinese parsley root; 1 teaspoon finely chopped kaffir lime rind/zest; 1 tablespoon chopped coriander/cilantro/Chinese parsley root

Preparation info

Makes about
200 ml

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

6 large dried Chinese or cayenne chillies, chopped
50 ml/1½ fl oz warm

Australian
Asia
Oceania
Thailand
Australia
Spice Mix
Fish course
Pescatarian
Gluten-free
Spicy
Southeast Asia

Method

Soak dried chilli in warm water for 15 minutes.
Meanwhile, dry-roast shrimp paste and coriander seeds separately over gentle heat until fragrant. Cool, then grind coriander seeds to a fine powder.
Process all ingredients to a smooth paste in an electric blender or food processor.
Spoon into a sterilised jar, cover with a film of oil and seal