Ingredients
Thai Red Curry Paste
- 1 tablespoon coriander seeds
- 2 teaspoons cummin seeds
- 1 teaspoon black pepper
- 3 cloves garlic, Peeled
- 2 brown onions, Peeled and Halved
- 5-10 Fresh Red Chillies (the amount depends on your taste, I used 7 and I like that flavour), Deseeded (keep the seeds in if you want it hot)
- 1 piece galangal root, Fresh, or Frozen (about 1 tablespoon)
- 4 stalks Lemon grass, Roughly chopped (white part only)
- 1/2 bunch Coriander Roots and Stems (no leaves), Fresh or Frozen
- 1 tablespoon Kaffir Lime Zest, Normal limes are an ok substitute
- 6 Kaffir lime leaves, Leaf Stems Removed
- 1 teaspoon turmeric
- 2 teaspoons paprika
- 40 grams peanut oil, or Alternative if nut allergic
- 10 grams Dried shrimp paste, 20g of Soya or Fish Sauce would be ok to substitute
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I'm cooking this todayRecipe's preparation
Place black peppercorns, coriander and cumin seeds into the mixing bowl and dry fry 5 minutes/Varoma/speed 1, then mill for 60 seconds/speed 10 and set aside.
Place shrimp paste into the mixing bowl with peanut oil and sauté 3 minutes/100/speed 1.
Add into the mixing bowl, chilies, onion, garlic, lemons grass, galangal, coriander roots and stems, lime rind and lime leaves Blend to a paste, 30 seconds/speed 8, scrape down the bowl and repeat.
Add paprika, turmeric and reserved milled seeds. Blend 30 seconds/speed 4, scrape down the bowl and repeat.
Place the contents of the mixing bowl into a sterilized jar and refrigerate. It should last up to 6 months.
Method
Tip
Freeze this paste into 100g lots (about what you need for a curry) and you will always have this fanatsic paste on hand!
This recipe is based off Charmaine Solomon's Red Curry Paste
Thermomix Model
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Recipe is created forTM 31
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Comments
Yum! This recipe is so easy and very tasty. Thanks for the recipe.
Amazing paste! So easy and so tasty!
Tasty
Love this recipe. Thanks so much for sharing. As in a previous comment, I freeze in 100g portions in zip lock bags. Yum Yum Yum
Easy and tasty
Melinda Hutchison | Customer I
Thai Red Curry Paste - Omg.. smells amazing!
First time making anything like this before.
Took a bit of time as I had nothing prepared and have never used lemongrass stalks before hahaha.
Made about 480gm of paste.. so a few curries here. Just have to work out how much I like and go from there.
Can be stored in fridge for about 6 months... not sure it would last that long though - think I maybe addicted.
Just about to pop in some ice cube trays and freeze.
A delicious curry Liz. I did substitute ginger for galangal but was still fabulous. Will definitely be making again as my chilli bush is overflowing
Smells FABULOUS!! Had to substitute ginger for galangal and Vietnamese Mint for Corinader as we had none of either. Made four small jars. Looking forward to dinner tonight. Thanks for the recipe
thank you
Amazing. My only issue was that I should blend down the galangal more
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