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Clancy Philippe

Copyright Clancy J Philippe


Sydney Seafood School, Sydney, NSW

Ingredients for Red Curry Paste
(makes 10 tablespoons):

  • 1 tablespoon coriander seeds

  • 2 teaspoons cumin seeds

  • 1 teaspoon black peppercorns

  • 1 teaspoon ground turmeric

  • 2 teaspoons dried shrimp paste, pre-cooked

  • 12 fresh small hot red chillies, seeded and chopped

  • cup golden shallots, peeled and chopped

  • 1 tablespoon chopped garlic

  • cup sliced lemon grass

  • 1 tablespoon galangal, chopped

  • 1 tablespoon coriander roots, chopped

  • 1 teaspoon kaffir lime rind, finely grated

  • 4 kaffir lime leaves, snipped    

  • 2 - 4 tablespoons oil or water

Sydney Seafood School,
Sydney, NSW


n    In a small saucepan heat coriander seeds until golden and fragrant, remove from heat.

n    Repeat above process with cumin seeds and peppercorns.

n    In a blender process coriander, cumin and peppercorns until fine powder.

n    Add paprika, turmeric, pre-cooked shrimp paste, chillies, shallots, garlic, lemon grass, galangal, coriander roots and stems, lime rind and leaves.

n    Process until smooth fine paste.

n    Add a little oil or water during processing.

Notes: Store in an airtight container for 3 - 4 weeks in the refrigerator or freeze in small quantities for up to 6 months.

We gratefully acknowledge this contribution from Christina Kourea & Roberta Muir, Sydney Seafood School Manager, Sydney, New South Wales,  Australia.

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Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement. No liability will be accepted by the owner of this site. We take care in compiling details, but cannot accept responsibility for any errors.
Copyright Clancy J Philippe - Compiled December 2000.
Many thanks to the contributors for sharing their favourite recipes with us.