Totally Tasty Thai Red Curry Paste
In recent years, us Brits have gone a bit Thai mad, with Thai restaurants and take aways popping up all over the country. The great thing about Thai food is that not only do the flavours truly grab your attention but also it is generally a lot better for you than other pan-asian cuisines.
I like to have a batch of my Thai Red Curry Paste in the fridge or freezer at all times so that whenever I need uber tasty food fast I can reach for this and not the for the menu of the local takeaway! This paste is literally PACKED with all the flavours of Thailand it is guaranteed to perk up vegetables, meat and fish alike - I will be providing recipes in the following blog posts, fear not! So blitz up a batch of this and thank me later!
Totally Tasty Thai Red Curry Paste
4 small red onions, peeled and roughly chopped
16 garlic cloves, peeled
12 stalks lemongrass, outer leaves removed, core roughly chopped
8 long red chillies, stems removed
8 tbsp chopped fresh coriander (roots and leaves)
8 tsp chilli powder
10cm/4in piece fresh ginger, peeled
4 tsp grated lime zest
4 fresh lime leaves
12 tsp hot paprika
8 tsp ground turmeric
2 tsp cumin seeds
10 tbsp vegetable oil
Blend all of the Thai red curry paste ingredients to a smooth paste in a food processor, adding more oil if necessary to loosen.
TIP: This recipe makes more Thai red curry paste than you need for one meal. Spoon the remaining paste into a sterilised jar and seal tightly. It can be stored in the fridge for up to one month. Alternatively, spoon the paste into ice cube trays and freeze for up to three months.
I like to have a batch of my Thai Red Curry Paste in the fridge or freezer at all times so that whenever I need uber tasty food fast I can reach for this and not the for the menu of the local takeaway! This paste is literally PACKED with all the flavours of Thailand it is guaranteed to perk up vegetables, meat and fish alike - I will be providing recipes in the following blog posts, fear not! So blitz up a batch of this and thank me later!
Totally Tasty Thai Red Curry Paste4 small red onions, peeled and roughly chopped
16 garlic cloves, peeled
12 stalks lemongrass, outer leaves removed, core roughly chopped
8 long red chillies, stems removed
8 tbsp chopped fresh coriander (roots and leaves)
8 tsp chilli powder
10cm/4in piece fresh ginger, peeled
4 tsp grated lime zest
4 fresh lime leaves
12 tsp hot paprika
8 tsp ground turmeric
2 tsp cumin seeds
10 tbsp vegetable oil
Blend all of the Thai red curry paste ingredients to a smooth paste in a food processor, adding more oil if necessary to loosen.
TIP: This recipe makes more Thai red curry paste than you need for one meal. Spoon the remaining paste into a sterilised jar and seal tightly. It can be stored in the fridge for up to one month. Alternatively, spoon the paste into ice cube trays and freeze for up to three months.
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