Recipe – Red Curry Paste
by Debbie Bassingthwaighte
Gluten Free | Dairy Free | Nut Free | Vegan Option
This fresh Thai Red Curry Paste is delicious, fragrant and versatile. It can be used in soups, fishcakes, marinades, satay sauce and curries.
- 12 dried Red Chillies
- 2 tablespoons Coriander Seeds
- 2 teaspoons Cumin Seeds
- 1/2 teaspoon Ground Mace
- 2 teaspoons White Peppercorns
- 2 teaspoons Shrimp Paste (omit for Vegan option)
- 1/2 cup Golden Shallots – peeled and diced
- 10 cloves of Garlic – peeled
- 2 stalks of Lemongrass – outer layers removed and finely sliced
- 1 tablespoon Galangal – peeled and chopped finely
- 2 tablespoons Coriander Root – washed and chopped finely
- 1 tablespoon Lime Zest – from a fresh Tahitian or Kaffir Lime
- 2 teaspoons Sea Salt
- Cut the ends off the dried chillies and shake to remove seeds. The seeds may be left in if you prefer a hotter curry paste. Place the chillies in a bowl and cover with boiling water. Soak for at least 1 hour.
- Wrap the shrimp paste in foil and roast in the oven at 180oC for 10 minutes until it becomes crumbly. It won’t smell very pleasant! Omit for Vegan option.
- Place the coriander seeds, cumin seeds, ground mace and white peppercorns in a small dry pan. Place on heat and roast for a few minutes until aromatic. Shake or stir the pan frequently to prevent burning. Allow to cool.
- Drain the water from the red chillies and chop finely.
- In a large, heavy mortar and pestle, grind the roasted coriander seeds, cumin seeds, ground mace and white peppercorns to make a fine powder.
- Mix all the other ingredients together and then add to the mortar and pestle. Pound until you have a smooth paste.
- Alternatively, the ingredients can be placed in a food processor until a smooth paste is created.
- Store this Thai Red Curry Paste in a tightly sealed glass jar in the refrigerator for 2 to 3 weeks. Alternatively, freeze in ice cube trays and store for up to 6 months in the freezer. Individual portions can be removed and thawed as needed.