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Red Curry Paste Recipe
An excellent curry paste from Thailand (Nam prik kaeng dang). The quantity given is sufficient for two meals for four people, but any leftover freezes well.
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- Suitable for Vegetarians
- Suitable for Vegans
For about 8 tablespoons (120ml):
- 7 big or 10 medium-sized dried hot red chilis
- a 5cm/2in cube of fresh ginger or 4-6 slices of dried Galangal
- 2-3 pieces of dried or 7 x 1cm/3 x ½in piece of kaffir lime rind (optional)
- 1 stick of fresh, or 2 tablespoons of dried sliced Lemon Grass
- 3 medium cloves of Garlic, peeled
- 4-5 roots and leaves of fresh Coriander
- 6 small Shallots or ½ a medium Onion, peeled and roughly-chopped
- 2 rounded teaspoons (10ml) Shrimp or Anchovy Paste
- 2 teaspoons (10ml) Paprika
- ½ teaspoon (2ml) ground Coriander seeds
- ½ teaspoon (2ml) ground Cumin seeds
- ¼ teaspoon ground Turmeric
- a big pinch of ground Cinnamon
- a big pinch of ground Cardamom seeds
- ½ a teaspoon (2ml) Salt
- Split the chilis, remove their seeds, and discard them.
- Combine the chilis and the ginger or galangal, kaffir lime rind and lemon grass in a small bowl if any apart from the chilis are dried - and cover with about 175ml/6 fl oz water, and set aside to swell for about an hour.
- If you're usung fresh ginger or galangal, peel and coarsely chop it. If you're using fresh lemon grass, cut it crossways into very fine slices - discarding the straw-like top.
- Wash the coriander and roots well and dry in kitchen paper.
- Combine the soaked seasonings and their soaking liquid - or their fresh counterparts, where applicable - with all the remaining ingredients in a food processor or blender.