THAI RED CURRY PASTE

Thai red curry paste is very easy to make and home made is always better than the store bought ones which have preservatives. The chilli level can be adjusted to your liking. If you want it a bit milder you can add a little tomato puree. Traditionally this paste is made in a pestle and mortar but if you don't have you can use a food processor.

Ingredients:
Fresh red chillies ... 8 -10
Lemon grass ........ 1 stalk (use the white part)
Kaffir lime leaves .... 2-3
Coriander stems ....... 1/4 cup (chopped)
Shallots ........... few
Galangal ............ 1 inch piece
Garlic ................ 1 pod
Lemon juice ..... 1-2 tbsps
Coriander seeds .... 1 tbsp
Black or white pepper corns ... 1 tsp
Shrimp paste ........ 1 tsp
Salt .... 1/4 tsp

Method:
1. Dry roast the coriander seeds.
2. Peel the shallots, garlic, galangal and cut into small pieces.
3. Chop the, kaffir lime leaves, lemon grass and coriander stems.
4. Grind all the ingredients to a smooth paste.

Note: You may add a little coconut milk to make the grinding easy. If you want to store the curry paste saute it in oil. Add enough oil to cover the sauce to keep it good for a longer period.

Posted in: Indian Cook