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Red Curry Paste

A community recipe by Coby

Not tested or verified by Nigella.com

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Introduction

Think this is a Charmaine Sololmon recipe. It's delicious and authentic.

Ingredients

Serves: 4

10 fresh red chiles (or dried hot red chillies)
½ cup small, purple shallots (you can use two little brown pickling onions)
3 cloves garlic (chopped)
¼ cup finely sliced lemongrass (or use the zest of 1 lemon)
1 tablespoon fresh or frozen galangal (chopped - or 3 teaspoons of powdered galangai)
1 tablespoon cilantro roots (chopped)
1 tablespoon cilantro stalks (chopped)
1 teaspoon makrut lime rind (or the rind of a regular lime)
4 makrut lime leaves (centre rib removed)
2 tablespoons flavourless oil
2 teaspoons dried shrimp paste
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon black peppercorns
2 teaspoons paprika
1 teaspoon turmeric

Method

Red Curry Paste is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the chillies, shallots, garlic, lemon grass, galangal, coriander roots and stems, lime zest and lime leaves into blender goblet with the oil. Blend to a smooth puree.

Wrap the shrimp paste in foil, flatten it slightly, cook for a couple of minutes each side over a flame or under a griller (broiler).

In a small saucepan, toast the coriander seeds until fragrant, set aside, toast cumin seeds until fragrant, set aside, toast peppercorns until fragrant. Grind in a mortar and pestle until powder or use a spice grinder (I like a m&p though).

Add the spice mix to the blender with the paprika, turmeric and shrimp paste. Blend once more.

Store in a clean jar for 3-4 weeks in fridge, or in portions in snap lock bags flattened in the freezer.