MISC RECIPES - Dips/Spreads/Sauces/Pastes
Red Curry Paste
August 16, 2018
| Recipe by Bake with Paws
I have been seeing quite a few recipes that use red curry paste in Thai dishes and since I do like many of them I thought I would prepare some to enjoy the many dishes that can be made with it. This recipe is adapted from Hot Thai Kitchen with some modifications.
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Recipe - Red Curry Paste
INGREDIENTS:
40g (13) dried red chillies, soaked in hot water for 30 minutes and seeded
30g (4 cloves) garlic, peeled
120g (12) shallots, cut into small pieces
3 lemongrass, sliced thinly
3 cilantro roots
3 slices of galangal
Zest of 1 kaffir lime (or 4 kaffir lime leaves, sliced thinly)
100g/ml cooking oil
METHOD:
- Using a blender, blend all the ingredients (except cooking oil) until it becomes a fine paste. If the blender doesn’t move, add some water.
- Heat up the cooking oil in a pan, and stir-fry the blended ingredients until cooked and fragrant.
- Let the curry paste cool down completely before transfer to an airtight and store in the fridge for few weeks or a month.
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