Thai Red Curry Paste
Makes 1 cup in 25 minutes (can be used 3 to 6 times in meals for 4
people)
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http://recipe.theskinnycook.com/curries/thai-red-curry-paste.html
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Paste / Asian (Thailand) / Stove / No marination
This paste can be used in the Tom Yam Kung recipe :
a delicious hot and spicy Thai Shrimp soup recipe.
http://recipe.theskinnycook.com/Soup/TomYamSoup.html
It can also be used in the recipe I will post this Wednesday :
"Red Curry-Paste Chicken"
If you can't buy Thai Curry Paste ready made,
here follows a recipe to make it yourself.
This Thai red curry paste is worth the effort,
better make sure you store it well :
Fresh Thai Curry paste will keep for up to 3 weeks
in an airtight container in the refrigerator.
TIP : Put the Thai curry paste in an ice-cube tray,
cover and freeze for several hours;
release cubes into a freezer bag.
Place the bag in the freezer and use the cubes when required.
Allow to defrost for 30 minutes at room temperature before using.
Frozen paste will keep for up to 4 months.
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon black peppercorns
2 teaspoons dried shrimp paste
1 teaspoon ground nutmeg
12 dried or fresh red chilies, roughly chopped
1 cup French shallots, chopped
2 tablespoons oil
4 stems lemon grass (white part only), finely chopped
12 small cloves garlic, chopped
2 tablespoons fresh coriander roots, chopped
2 tablespoons fresh coriander stems, chopped
6 kaffir lime leaves, chopped
2 teaspoons grated lime rind
2 teaspoons salt
2 teaspoons turmeric
1 teaspoon paprika
Place the coriander and cumin seeds in a dry frying pan and heat for 2-3
minutes, shaking the pan constantly. Place the roasted spices and
peppercorns in a mortar and pestle or clean (coffee) grinder and work them
until they are finely ground. Wrap the shrimp paste in a small amount of
foil and cook under a hot grill for 3 minutes, turning the package twice.
Process the ground spices, roasted shrimp paste, nutmeg and chilies in a
food processor for 5 seconds. Add the remaining ingredients and process
for 20 seconds at a time, scraping down the sides of the bowl with a
spatula each time, until the mixture forms a smooth paste. Store in your
fridge or freezer.
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