RED CURRY PASTE (Thai)

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

• ½ cup golden shallots, peeled and chopped

• 1 tablespoon chopped garlic

• ¼ 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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