Red Curry Paste Recipe |
Ingredients: |
1 medium-sized red onion, chopped 5 cloves garlic, peeled 4 coriander roots, scraped and cleaned 1 x 4 cm piece galangal, finely sliced 1 stalk lemon grass, white part only, finely sliced 1 teaspoon dried prawns (shrimps), soaked in warm water 50 g smoked trout 1 tablespoon roasted shrimp paste 10 long dried chilies, seeded and soaked 1 tablespoon sea salt 1 tablespoon white peppercorns, ground |
Method: Pound the onion, garlic, coriander roots and galangal in a mortar and pestle until a uniform paste. Place in a food processor. Pound the remaining ingredients except the peppercorns to a uniform paste and add to the food processor. Blend to a smooth paste. Mix through the pepper. Store in an airtight container. The paste keeps for 4 – 6 days in the refrigerator. It freezes well. |
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