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.

Similar Recipes

Hanger Steak

Hanger Steak

Ingredients: Serves: 4 800g Hanger Steak Sea Salt 1 small yellow pepper, seeds removed, roughly chopped 6 Yellow baby Tomatoes 1 small red chilli, seeds removed ½ tsp dried flaked chillies 2 Garlic cloves, peeled 20g fresh parsley, including any tender stalks 10g each...

Vongole

Vongole

Ingredients: 4 roma tomatoes ½ brown onion, finely diced 2 garlic cloves, finely diced 1 tbsp chilli oil ½ cup white wine 500g goolwa pippies 1 cup parsley leaves, chopped 250g fresh taglierini or linguine 1 lemon, juice only 50g unsalted butter Sea salt flakes Black...

Cheese Pita

Cheese Pita

Ingredients: 3 cups plain flour, plus extra Salt 1 ¼ cups warm water 150ml Peanut oil, plus extra Cheese Filling: 500g ricotta cheese 100gm Greek fetta 300gm cottage cheese 300ml thickened cream 2 eggs Salt Method: Combine the cheeses in a large bowl and mix together,...

Thai Chicken Larb

Thai Chicken Larb

Ingredients: Recipe brought to you with the help of our friends at Velisha Farms 1 tbsp oil 225g Chicken mince 2 tbsp fish sauce 1 lime, juice only 1 tsp caster sugar 3 spring onions, finely chopped ¼ cucumber, finely diced 2 red chillies, finely sliced 1cm ginger,...

Best Ever Cotolette

Best Ever Cotolette

Ingredients: 6 chicken thighs 3 cups fresh breadcrumbs ½ bunch parsley 100g parmigiano cheese 2 garlic cloves Sea salt Black pepper Flour, for dusting 2 eggs Method: Blitz the parsley, cheese and garlic into a fine crumb and mix through the breadcrumbs.  Season with...

Fermented Cauliflower

Fermented Cauliflower

Ingredients: 1/2 head of cauliflower, outer leaves removed and retained, cauliflower chopped into florets. 1 clove of garlic - peeled & sliced in half 1 tsp of sultanas or raisins (optional) 6 black peppercorns 1/4 tsp turmeric 1/4 tsp curry powder 3/4 cup...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!