Red Curry Paste

This is one of those rich and luscious pastes that has a real depth of flavour. It can be used in a variety of dishes and this version is adapted from one of my favourites by Christine Manfield. There are a lot of ingredients but that's the key to achieving great flavour and if you do all the prep work first then it's a very simple recipe to follow.








Red Curry Paste

5 large dried red chilies, chopped
2 teaspoons Shrimp paste
1 teaspoon coriander seeds
½ teaspoon white peppercorns
5 shallots, chopped
4 small birds-eye red chilies, chopped
4 cloves of garlic, crushed
2 teaspoons ginger, grated
1 tablespoon galangal, grated
1 stalk lemongrass, finely sliced
1 tablespoon kaffir lime zest
3 coriander roots, chopped
2 tablespoons fish sauce

Soak the large red chilies in hot water for 15 minutes.

Dry roast the shrimp paste until fragrant and set aside.

Dry roast the coriander seeds until fragrant and then add them to the white peppercorns - grind both to a fine powder.

In a food processor/blender add all the ingredients and process until it forms a smooth paste - you can, use a mortar and pestle, but the blender does produce a fine result.




This paste can be stored in the fridge for 2 months if placed in sterilised jars under a cover of oil - that's if you resist using it!