Curry Paste

Preparation info

    • Difficulty

      Easy

Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

Ingredients

  • 4 red chillies, green stems removed
  • 10 shallots or 1 large red onion, peeled
  • 8 cloves garlic, peeled
  • 1 thumb galangal, peeled and roughly chopped
  • 2 stalks lemongrass, peeled and finely sliced (thick end only)
  • 3 coriander roots, washed and finely chopped (optional)
  • 1 teaspoon lime zest
  • 1 teaspoon white peppercorns, ground
  • 2 teaspoons coriander seeds, toasted in a pan until golden, then crushed
  • ½ teaspoon ground cloves
  • 1 teaspoon salt
  • 125 ml(4 ¼ fl oz) water
  • 2 tablespoons light cooking oil

    Method

    Place all ingredients in a blender or food processor and blitz to a fine paste.