Here is my, unashamedly, unauthentic red curry paste :).
I use it to make Thai Red Chicken Curries and also Tom Kha Gai (one of my favourite south-east Asian soups).
Please read PK’s Curry Paste Kit before you get going and also ramp the chili factor skywards if you are allowed to. You will notice that I use a blender because I am a lazy cook. However I prefer the chunkier look of the paste if you use a mortar and pestle.
One last thing, I would love to use Kaffir lime zest instead of common limes but my tree never seems to fruit. I think it has something to do with what it is grafted to.
You will need:
- 1 Tbsp whole coriander seeds
- 0.5 Tbsp whole cumin seeds
- 1 Tbsp rock salt (add more if you want a more authentic taste)
- 0.5 tsp whole black peppercorns
- 1 Tbsp powdered kashmiri chili (add more and use whole chilis if you want a more authentic taste and look)
- 3 coriander roots
- 7cm of pickled galangal root
- 5 garlic cloves
- 3 lemongrass stalks, freshly harvested, leaves removed
- 1 large red shallot
- 1 Tbsp dried belacan (shrimp paste)
- 1 Tbsp lime zest (I used about 2 small limes to get this much)
- a dash of lime juice
- a dash of water (add less or more depending on your desired consistency)
- a dash of olive oil or garlic infused olive oil (I think you can skip this if you are using a mortar and pestle)
- 2 Kaffir lime leaves (sorry everyone, I know this is really not the done thing traditionally)
- a chopping board
- a sharp knife
- a serving bowl
- a wet blender with a very small bowl
- a dry spice mixer
- a medium frypan (for dry roasting the spices)
Make the paste
I love bringing everything together before I start cooking. The ingredients in this dish are so visually appealing and the aromas are simply amazing.
- Dry roast the 1 Tbsp whole coriander seeds, 0.5 Tbsp whole cumin seeds and the 0.5 tsp whole black peppercorns.
- When cooled, pop them in you dry spice mixer and pulse to a rough consistency.
- Chuck the rest of the ingredients (at least roughly chopped) in your wet blender:
This paste freezes well in a small container or snap-lock bag. I prefer to make it in just enough of a quantity so I can use it fresh in a dish.
Enjoy and please send me your tips,