Topic: Red Curry Paste

[TCA]

Hi all,

When recently posting our thai fish cakes recipe http://www.curry-recipes.co.uk/curry/index.php?topic=4530.0 we included how to make a red curry paste often used in thai and asian cooking.

Here is The Cooking Academy's recipe for the red curry paste:

Classic Red Curry Paste 
 
Ingredients

1 tsp ground coriander (if already ground then just dry roasted for 1 minute) 1 tsp ground cumin (if already ground then just dry roasted for 1 minute)
12 fresh red chillies or 1 tbsp of chopped minced chillies or chilli flakes
1 red onion or 4 shallots
2 cloves of garlic /2 tsps chopped garlic
1 tbsp of chopped galangal
2 stalks of lemongrass finely chopped
4 lime leaves
1 large handful of chopped fresh coriander (about 4 full stalks)
1 tsp shrimp paste
2 tsp paprika
1 tsp salt
4 tbsp Oil

Methodology

To make the curry paste

Roast the ground coriander and cumin in a pan over a low heat for 1 minute

Add all the other ingredients into the food processor including the coriander & cumin.  Whiz for about 90 seconds intermittently, until you have a smooth paste


Store in a clean glass jar in fridge for up to 6 weeks


The red curry paste is perfect for all your Thai Cooking and is ideal as it will last in the fridge for 6 weeks.

Hope you can find a use for it and perhaps encorporate it into one of your dishes.

www.thecookingacademy.co.uk

Thai Cookery Class available Saturday 22 May