Red Curry Paste

Red Curry Paste

Ingredients:

2 fresh red chillies
8 large dried red chillies
(I like Kashmiri type they give a beautiful colour)
1 red pepper
2 lemon grass stalks roughly chopped
2 tbsp coriander roots (optional)
4 shallots (you can use small onion)
4 kaffir lime leaves
1 tsp shrimp paste
1” galangal or failing that ginger - chopped
4 cloves garlic
1 tsp ground black pepper
1 tsp turmeric
2 tsp ground cumin
1 tbsp ground coriander
2 or 3 tbsp as req. of sunflower oil

Method:

Soak the dried chillies for 10 minutes or so in a little warm water.
Put all the ingredients, including the chillies that have been soaking in a blender adding oil and blend till a nice thick paste.

Keeps for a 2-3 weeks in the fridge and freezes well.
From here its easy to fry the paste add coconut milk for a good Thai curry base. Then just add fish, chicken etc. as desired.

Another free extract from the Coppers Cook Book