Thai red curry paste
- Published: 31 Aug 06
- Updated: 18 Mar 24
Nothing packs in the flavour like a home-made Thai curry paste. This spicy recipe will knock your socks off.
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Makes one jar
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Ready in 10 min
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Ingredients
- 2 tsp each cumin and coriander seeds
- 4 red bird’s eye chillies, roughly chopped
- 1 tbsp paprika
- 3 lemongrass stalks, roughly chopped
- 4cm piece fresh galangal or ginger, chopped
- 6 fresh kaffir lime leaves or the finely grated zest of 1 lime
- 2 shallots, chopped
- 5 garlic cloves, chopped
- Stalks from 80g bunch fresh coriander
- 2 tbsp each fish sauce and sunflower oil
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Method
- In a pestle and mortar, grind the cumin and coriander seeds to a powder. Transfer to a small food processor.
- Add the remaining ingredients and whizz to a smooth, thick paste.
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- Recipe from September 2006 Issue
Nutrition
Nutrition: per serving
- Calories
- 32kcals
- Fat
- 2.8g (0.3g saturated)
- Protein
- 1.1g
- Carbohydrates
- 1.8g (0.9g sugar)
- Salt
- 0.6g
delicious. tips
Spoon any remaining curry paste into a small freezerproof bag, cover and freeze. It will keep for up to 2 months.
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