Thai Red Curry Paste Recipe

Thai Red Curry Paste Recipe

Ingredients :

1 teaspoon Black peppercorns

2 teaspoons Shrimp paste

1 teaspoon Ground nutmeg

10 Dried or fresh red chilies, roughly chopped

1 tablespoon Cilantro seeds

2 teaspoons Cumin seeds

20 Red Asian shallots, chopped

2 tablespoons

4 stems

12 Cooking oil

2 tablespoons Lemon grass (white part only), finely chopped

2.5 tablespoons Small cloves garlic, chopped

6 Fresh cilantro roots, chopped

2 teaspoons Fresh cilantro stems, chopped

2 teaspoons Kaffir lime leaves, chopped

2 teaspoons Grated lime rind

Salt to taste


Ground turmeric


Method :

Use a dry frying pan to roast the cilantro and cumin seeds over moderate heat for about 3 minutes, shaking the pan frequently. Then pound the roasted spices and peppercorns in a mortar and pestle until finely ground. Wrap the shrimp paste in a small piece of foil and cook under a hot grill for 3 minutes, turning the package twice. Place the ground spices, shrimp paste, nutmeg and chili in a food processor and process for 5 seconds. Add the remaining ingredients and process for 20 seconds at a time, scraping down the sides of the processor bowl each time, until a smooth paste is formed.


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