Thai Red Curry Paste

Name: Thai Red Curry Paste
Cuisine: South African
Ingredients: 7.5 ml Cumin seeds; 45 ml Coriander seeds; 7.5 ml Black Peppercorns, crushed; 10 dried Red Chillies, soaked and drained; 1 Cayenne Chillies, deseeded; 3 Habanero Chillies, deseeded; 12.5 ml ground Galangal; 5 Lime leaves; 8 Garlic cloves, peeled and crushed; 2 Red Onion, peeled and chopped; 45 ml Coriander stalks, chopped; 3 Lemongrass stalks, trimmed and chopped; 25 ml Shrimp Paste; 15 ml Sea Salt

Sean Strydom @Sean_Strydom

Port Elizabeth

Thai Red Curry Paste

Sean Strydom @Sean_Strydom

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Ingredients

7.5 mlCumin seeds
45 mlCoriander seeds
7.5 mlBlack Peppercorns, crushed
10dried Red Chillies, soaked and drained
1Cayenne Chillies, deseeded
3Habanero Chillies, deseeded
12.5 mlground Galangal
5Lime leaves
8Garlic cloves, peeled and crushed
2Red Onion, peeled and chopped
45 mlCoriander stalks, chopped
3Lemongrass stalks, trimmed and chopped
25 mlShrimp Paste
15 mlSea Salt

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Steps

1

Toast Cumin and Coriander seeds over high heat in a dry pan. Cook for a few minutes while stirring.
2

Place all the ingredients, including the toasted seeds in a food processor and blitz till smooth paste is formed. A milliliters of water may be added if required.