Red Curry Paste
Red curry paste can be used to create a variety of dishes, from curries to laksas. Right now we want to show you just how easy it is to make your own! We recommend making a batch (in only ten minutes!) and then freezing it for use on those nights when you just want a quick meal on the table.
Recipe Tester Feedback: “We loved the flavours in this one. It had just the right amount of heat – even the kids liked it with a dollop of yoghurt on top. Won't buy a red curry paste again!" - Terri
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time 10 minutes
Makes 4 portions
Can be frozen
You will need:
airtight jar or bottle
- chilli - 6, large, red, deseeded and halved
- garlic cloves - 10, peeled
- eschallots - 4, peeled
- lemongrass - 1/2 stalk, roughly chopped
- galangal - 4cm piece, peeled and halved
- fresh coriander - 3 Tbsp, including washed roots, chopped
- shrimp paste - 1/2 tsp, or fish sauce, *use shrimp paste to ensure GF
- dried coriander - 1 tsp, ground
- cumin - 1 tsp, seeds
- peppercorns - 1 tsp, black, whole
- salt - 1 tsp
- lime - 1, zest and juice only
- water - 50g
- Add the deseeded and halved chillies (6), peeled garlic cloves (10), peeled eschallots (4), chopped lemongrass (1/2 stalk), peeled and halved galangal (4cm piece), chopped fresh coriander (3 Tbsp), shrimp paste (1/2 tsp), ground coriander (1 tsp), cumin seeds (1 tsp), whole black peppercorns (1 tsp), salt (1 tsp), lime zest (from 1 lime), lime juice (from 1 lime) and water (50g) to the bowl. Blend Speed 9 / 5 seconds. Scrape down sides.
- Repeat Speed 9 / 5 seconds until a paste is formed. It can be as chunky or smooth as you like.
- Store in an airtight jar or bottle for up to a week in the refrigerator or divide into 4 portions and freeze until needed.