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Sunday, 1 September 2013

Thai Red Curry Paste


Thai Red Curry Paste ~ Simple Food

Thai Red Curry Paste

Here is another one of my Curry pastes. In a few days time I will be making a Thai Red Chicken Curry with it, so if you subscribe to this blog you will be notified when I post it.

For 100 Gm of this paste you will need;

3 – Red Chillies (finely chopped and deseeded)
½ - an Onion (finely chopped)
2 cloves – Garlic (finely chopped)
Thai Red Curry Paste ~ Simple Food1 – Thumb Sized Piece of Fresh Ginger (finely chopped)
1 teaspoon – Fresh Coriander (finely chopped)
1 stalk – Lemon Grass (finely chopped)
The zest and Juice of 1 Lime
1 teaspoon – Coriander Seeds
1 teaspoon – Cumin Seeds
1 teaspoon – Thai Fish Sauce
2 desert spoons – Tomato paste
¼ teaspoon – Ground White Pepper
1 teaspoon – Soft Brown Sugar
2 teaspoon – Hot Paprika


Dry fry the coriander seeds and cumin seeds for 2 or 3 minutes to bring out the flavour, let them cool and then grind them up in a pestle and mortar.
Thai Red Curry Paste ~ Simple Food
Thai Red Curry Paste ~ Simple Food







Now put everything in a liquidizer and blend well.

Thai Red Curry Paste ~ Simple Food

It’s as easy as that, you can keep it in the fridge for a week or so or you can freeze it until you next make a curry

Thai Red Curry Paste ~ Simple Food
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The Artist Tony Rose