Red Curry Paste

Elena Duggan

Ingredients:

  • 10g Coriander seeds
  • 5g Cumin seeds
  • 5 dried Chilies, soaked in water, well drained
  • 2 Asian shallots, roughly chopped
  • 3 Lemongrass, soft interior bottom third only, roughly chopped
  • 50g Garlic cloves, roughly chopped
  • 50g Ginger, peeled, roughly chopped
  • 50g Galangal, peeled, roughly chopped
  • 30g Tumeric, peeled, roughly chopped
  • 1 bunch Coriander, roots only
  • 2 Kaffir Lime leaves
  • 5-10 White peppercorns
  • 15g Belecan
  • 25g Stevia monkfruit, granulated
  • 50-100g Peanut oil
  • 25-50g Fish sauce
  • 1 Red Bull horn chilli
  • 4 x Long Red chillies

Method:

  1. In a dry fry pan, toast coriander and cumin seeds over a low to medium heat until fragrant and slightly golden. Remove from heat.
  2. In a high-speed blender or food processor, blitz all dry curry paste ingredients until a paste is formed. Loosen with peanut oil until paste is smooth, season with fish sauce. Set aside or keep refrigerated in an airtight container until required.
  3. It will keep for up to a week in the fridge, or 3 months in the freezer.

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