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Red curry paste
A concentrate of flavors from Thailand. Rediscover this classic, sublimated when prepared with fresh ingredients.
Prep
20 min
Serves
1
Ingredients
For:
1
serving
Fresh ingredients
- 10 long mild Thai chilies (replace with mild Landes chili if needed + a few bird's eye chilies)
- 2 coriander roots (fresh)
- 4 cloves garlic
- 2 stalks lemongrass (fresh)
- 2 shallots
- 1 galangal root (small)
- 0,5 tsp kaffir lime leaves (finely chopped)
- 0,5 tsp kaffir lime zest (optional)
- 1 tbsp krill or shrimp paste (optional)
Dry ingredients
- 10 dried red chilies
- 10 white peppercorns
- 1 tsp cumin powder
- 1 tsp coriander seeds
- salt
Method
- 1In a mortar, crush the white peppercorns and coriander seeds. Add the cumin powder. Set aside.
- 2Cut the dried chilies in half, deseed. Soak in water for 10 minutes. Then chop the chilies. Don't discard the water; we'll use it.
- 3Cut the fresh chilies, add them with the dried chilies and salt to the mortar. Pound to a paste.
- 4Add the coriander roots, lemongrass, galangal, kaffir lime, shallots and garlic, all finely chopped.
- 5Pound for 10-15 minutes until you get a smooth paste, then add the krill if you have it.
- 6Add all the dry ingredients you set aside and continue pounding until the texture is smooth and compact.
Notes
You can also use a blender. In that case, blend all the ingredients for a long time and add a bit of the water used to rehydrate the dried chilies to bind the paste. Most Thai ingredients can be purchased at an Asian grocery store.
