If you feel the urge to make your own red curry paste here's a lovely simple recipe. Once made store in an airtight jar in the fridge.
Dry roast the coriander seeds in a small pan until fragrant. In a pestle and mortar or small spice grinder, grind the coriander together with the peppercorns.
Drain the red chili and in a small processor or using a pestle and mortar combine the chilis with the lemongrass, garlic, coriander root, galangal, shallot, lime peel, salt and shrimp paste. Pound or blend all ingredients, adding a little water if required until the ingredients are well combined and have formed a smooth paste.
Note: If you are buying a red curry paste always check the ingredients and buy one which has no preservatives or other unfamiliar ingredients.
| Prep Time: | 15 mins |
| Cooking Time: | 10 mins |
| Ready in: | 25 mins |
Suitable for: |
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| Dinner, Sauce/Condiment | |
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