Thai Red Curry Paste

Make your own Thai red curry meals with this terrific homemade paste.

Ingredients

1 tsp cumin seeds

2 tsp coriander seeds

½ tsp black peppercorns

½ tsp salt

10 (20g) large dried chilies

1 tsp grated galangal

1 finely chopped lemongrass stalk, white part only

1 kaffir (Makrut) lime, rind finely chopped

6 finely chopped coriander roots

2 finely chopped shallots

4 crushed garlic cloves

2 tsp shrimp paste

8 red birds eye chilies

Method

Place the dried chilies in warm water for approx. 15 minutes. Place cumin, coriander and peppercorns in a small frying pan and dry roast over medium heat for approx. 2 minutes or until fragrant. Remove from heat and allow cooling. Grind the roasted seeds in a mortar with the pestle until fine powder. Finely chop the chilies after draining from the water and add to the mortar with the remaining ingredients. Pound until a very smooth paste forms. Place in clean containers and keep covered in the fridge for 1 week or in the freezer for up to 3 month.

Note: For a milder curry paste halve the amount of birds eye chilies. Try using a food processor or blender instead of the mortar and pestle, add water if needed. You can also add a teaspoon of grated turmeric.