Saturday, March 04, 2006

Red Curry Paste

This is one of those rich and luscious pastes that has a real depth of flavour. It can be used in a variety of dishes and this version is adapted from one of my favourites by Christine Manfield. There are a lot of ingredients but that's the key to achieving great flavour and if you do all the prep work first then it's a very simple recipe to follow.



1red curry paste© by haalo





Red Curry Paste

5 large dried red chilies, chopped
2 teaspoons Shrimp paste
1 teaspoon coriander seeds
½ teaspoon white peppercorns
5 shallots, chopped
4 small birds-eye red chilies, chopped
4 cloves of garlic, crushed
2 teaspoons ginger, grated
1 tablespoon galangal, grated
1 stalk lemongrass, finely sliced
1 tablespoon kaffir lime zest
3 coriander roots, chopped
2 tablespoons fish sauce


Soak the large red chilies in hot water for 15 minutes.

Dry roast the shrimp paste until fragrant and set aside.

Dry roast the coriander seeds until fragrant and then add them to the white peppercorns - grind both to a fine powder.

In a food processor/blender add all the ingredients and process until it forms a smooth paste - you can, use a mortar and pestle, but the blender does produce a fine result.


red curry paste© by haalo


This paste can be stored in the fridge for 2 months if placed in sterilised jars under a cover of oil - that's if you resist using it!

4 comments:

  1. Ooh. This is an excellent recipe to have on hand.
    Thanks for posting!

    ReplyDelete
  2. Hi Fiber

    Thanks for the comment :)

    Haalo

    ReplyDelete
  3. Hi, your web page looks almost as delicious as the recipes seems to be, I´m going to start w the red curry paste...I might come back for more ;-) /Malin, Stockholm

    ReplyDelete
  4. Thank you Malin - enjoy the curry paste, it is very spicy so you might like to experiment with the quantity you use. Hope to see you back and let me know how this turned out for you!

    ReplyDelete

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