From: Kate Pugh
Here's a red curry paste recipe, since some of those recipes use
I like this better than the ones that come in jars, now I live somewhere
I can get the ingredients ;-)
This recipe is adapted from one in the BBC Vegetarian Good Food
The original recipe used 8 large dried red chillies - I use fresh
2 medium chillies gives a medium-hot paste; sometimes I even use
more, and I'm not a big fan of over-hot food.
Makes 125ml (1/2 cup, 8 tbsp)
1. Chop the chillies, garlic, lemongrass, coriander stems, ginger
and shallot or onion.
- 2 or more fresh red chillies, deseeded
- 5 garlic cloves
- 2 stalks fresh lemongrass
- bottom stems from a large bunch of fresh coriander (cilantro)
(original recipe used 3 coriander (cilantro) roots)
- 1 x 1-inch (2.5 cm) cube fresh ginger or galangal
- 1 large shallot or equivalent onion
- peel of 1 lime (original used 1 tbsp chopped Kaffir lime peel)
- 1 tsp salt
- 2 tsp coriander seeds
- 1 tsp white or black peppercorns
2. Prepare the lime peel by removing as much of the white pith
(lay it outside down and slice the pith off with a sharp knife held
horizontally) and then chopping.
3. Place all ingredients in the blender and whizz to a fairly
The raw ingredients come to about 1 cup (225ml, 8fl oz), so it's
enough to put in most small blenders.
4. Store in a screw-topped jar in the fridge
. I've kept it for a week or more.