I recommend everyone makes their own curry paste, it will make your curries authentic, flavour meats/vegetables but most of all, keep your curries CLEAN!!
Here is my Thai red curry paste recipe, you can adapt this to your own level of spice taste by upping or lowering your chilli content.
You'll need:
2 whole red chillies (stems removed)
5 cloves of garlic, peeled
1 thumb sized piece of ginger, peeled & roughly chopped
1 medium brown onion, peeled & quartered
1 tbsp of smoked paprika
2 tsp coriander seeds
2 tsp cumin seeds
1 stalk lemongrass, peeled and woody ends removed, roughly chopped
2 limes, zest of & juice of
Hand blender with chopping attachment or food processor
Pestle & mortar
Sterilised jar/Tupperware
How?
1st you need to toast your coriander & cumin seeds.
Heat a frying pan and put the seeds in the pan DRY. Within a minute you should start to smell the seeds releasing their natural oils, this is what gives them their powerful flavour.
After about 3-4 mins put the seeds into your pestle & mortar & ash them until they turn to powder. This process can take up to 5 mins but it's worth it for the intense flavour opposed to the pre-ground stuff.
Then add your chillies, onion, ginger, garlic, lime zest, juice, paprika, ground spices and lemongrass into your and blender/food-processor.
Blitz until smooth.
Place into a sterilised jar or Tupperware container & refrigerate.
This keeps for up to 3 weeks in the fridge or 3 months in the freezer and makes 4 servings (4 curries worth)
YUMMY
Enjoy! Xxxxx
