Name: Thai Red Curry Paste
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 10 tablespoons
Cuisine: Thai
Ingredients: 11 dried hot red chillies (long cayenne variety); 5 tbsp hot water, for soaking the chillies; 5 garlic cloves, peeled and chopped; 140 g shallots, chopped; 1 tbsp fresh lemongrass, tough outer layer removed, thinly sliced; 3 thin slices fresh galangal, peeled (or ginger); 1 lime, zested; 7 fresh coriander roots, washed well and roughly chopped (or a small handful of coriander leaves if you can’t get roots); 1 pinch of white pepper, freshly ground; 2 chopped anchovies from a can (or ¼ tsp shrimp paste); ½ tsp ground cumin; ½ tsp ground coriander; 2 tbsp bright red paprika; 4½ tbsp water, for blending

A smooth blend of dried chillies, lemongrass, galangal and spices for red Thai curries.

Prep

15 min

Soak

90 min

Total

105 min

Yield

10 tbsp

Difficulty

Easy

Ingredients

Make this recipe gluten free

This one's naturally gluten free. Just check your anchovy tin or shrimp paste label.

Units

Dad's tip

Freeze what you don't use in an ice cube tray. Once frozen, pop them out into a freezer bag.

Method

Added ✓ View plan

Thai Red Curry Paste

Ingredients

Method

Your meal plan