Thai Red Curry Paste Recipe - Makes enough paste for 8 curry servings

Thai Red Curry Paste Recipe


Ingredients

10 medium hot red chillis
1 tablespoon fresh coriander
5cm (2 inches) fresh ginger root, peeled and coarsely chopped
7.5cm (3 inches) fresh lemon grass (cut off the straw-like top), chopped into fine slices
3 cloves of garlic, peeled and finely chopped
1/2 medium onion, peeled and finely chopped
2 teaspoons (10ml) paprika
1/2 teaspoon (2.5ml) ground coriander powder
1/2 teaspoon (2.5ml) ground cumin
1/4 teaspoon (1ml) turmeric
1/4 teaspoon (1ml) ground cinnamon powder
3 green cardamom pods, with shell discarded (just keeping the seeds)
1/2 teaspoon (2.5ml) salt


Method

Slice the chillis lengthways and discard the seeds
Put the chillis into a bowl with 3/4 cup (180ml or 6 fl oz) of water and leave for an hour
Wash the fresh coriander stems and remove (and discard) the leaves, keeping the roots
Put the coriander roots, chillis (and the liquid they were soaking in), ginger root, lemon grass, garlic, onion and all of the spices into a food processor and process into a smooth paste

You can freeze any paste that you do not use or keep for a few days in an airtight container


Recipe submitted by Jake on 19 December 2007