Red Curry Paste

Description:


An authentic Thai red curry paste recipe from Chiang Mai.


Ingredients:

5 Large dried red chillies (deseeded and soaked in water)

4 coarsely chopped shallots (Thai type)

3 coarsely chopped garlic cloves.

1 tsp. chopped galangal.

1 tbsp. chopped lemongrass.

1 tsp. kaffir lime skin.

1 tsp. chopped coriander root.

5 white peppercorns.

1 tsp. roasted coriander seeds.

1 tsp. roasted cumin seeds.

1 tsp. sea salt.

1 tsp. shrimp paste.

1 tsp. coconut oil.

Equipment:

Thermomix

Process:


Dry roast coriander and cumin seeds in Thermomix for 6 min at 100 degrees speed 2.

Grind on speed 10 until fine.

Add all other ingredients except for the shrimp paste and mince for 15 seconds on speed 9.

Add shrimp paste and coconut oil and mix for 10 seconds on speed 4.

Storage:
Refrigerate or freeze as required