Stews, Curries, Risotto & Pasta
Thai Red Curry Paste
Thai Red Curry Paste
Homemade Thai red curry paste, full of authentic flavours & whipped up in minutes. Use in Thai curry or jar up & keep in the fridge/freezer.
Ingredients
- 2 tsp Cumin seeds
- 2 tsp Coriander seeds
- 1 tbsp Paprika
- 1 tbsp Peeled & grated fresh ginger
- 1 Lemon grass stalk, trimmed & chopped small
- 1 Small red chilli, seeds removed & roughly chopped
- Zest & juice of 1 lime
- 3 Cloves garlic, squashed
- 1 tbsp Fish sauce
- 1 tbsp Sunflower oil
Preparation
- In the Spice Grinder place the cumin and coriander seeds followed by the paprika, grated ginger and lime zest. Process until roughly ground.
- Add the chopped lemon grass, garlic, chilli, lime juice, fish sauce and oil. Process for 10 seconds or until a smooth paste forms.
- Use immediately or store refrigerated in a glass jar for up to 4 weeks.
Tip
Freeze in cubes ready to use.
