Thai Red Curry Paste Recipe

Ingredients :

1 tablespoon Coriander seeds

2 teaspoons Cumin seeds

1 teaspoon Black peppercorns

2 teaspoons Shrimp paste

1 teaspoon Ground nutmeg

12 Dried or fresh red chilies, roughly chopped

20 Red Asian shallots, chopped

2 tablespoons

4 stems

12 Oil

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

2 tablespoons Small cloves garlic, chopped

6 Fresh coriander roots, chopped

2 teaspoons Fresh coriander stems, chopped

2 teaspoons Kaffir lime leaves, chopped

2 teaspoons Grated lime rind

1 teaspoon Salt

Ground turmeric

Paprika

• Place the coriander and cumin seeds in a dry frying pan and roast over medium heat for 2 to 3 minutes, shaking the pan constantly.

• Place the roasted spices and peppercorns in a mortar and pestle and pound 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.