Thai Red Curry Paste
Quick Details
Makes: about 1 small jar
Time: about 20 minutes
Diet: Vegetarian
Makes: about 1 small jar
Time: about 20 minutes
Diet: Vegetarian
Ingredients
For the roasted spices
- 1 tablespoon coriander seeds
- 1 teaspoon jeera
- 2 teaspoons black pepper
For the paste
- 10 red chillies chopped
- 8 spring onion whites chopped
- 2 inch galangal peeled and chopped
- 8 cloves garlic chopped
- 2 stalks lemongrass soft part only, chopped
- 2 tablespoons dark soya sauce
- 1/8 cup oil added in batches
- 1 teaspoon red chilli powder
- 1 teaspoon salt
Instructions
- Roast the spices. Dry roast the coriander seeds, jeera and black pepper in a hot pan until fragrant. Grind to a powder.
- Prepare the aromatics. Chop the red chillies, spring onion whites, galangal, garlic and the soft part of the lemongrass.
- Blitz. Add the aromatics to a food processor with the dark soya sauce and the ground spices. Blitz well.
- Add oil. Add the oil in batches and blend between each addition.
- Season. Add the red chilli powder and salt and blend again until smooth.