Thai Red Curry Paste

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)

1 – 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.

Now put everything in a liquidizer and blend well.

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

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The Artist Tony Rose