Thai Red Curry Paste

The Mango Tree shows you how to make this basic from scratch
Thursday , 11 April 2013
Thai Red Curry Paste
This can be kept for up to a week in the fridge or for 3 to 6 months in the freezer

6 whole dried red chilli
4 Bird’s Eye red chilli
1 small red onion, peeled
2 cloves garlic, peeled
2-inch piece galangal
2 stick lemongrass, white part only
4 kaffir lime leaves
2 coriander roots
½ tsp black pepper powder
½ tsp cumin powder
½ tsp coriander powder
Hot water

1 Soak the dried chilli in warm water for around 20 minutes, until soft, then roughly chop.
2 Roughly chop the Bird’s Eye chillies, red onion, garlic, galangal, lemongrass and coriander roots, and put in a food processor.
3 Add the rest of the ingredients with 6 tbsp of water and blitz until it forms a coarse paste. If it’s too thick add a little bit more water.

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