Recipe No 327 spice paste

Thai red curry paste for fish and shellfish

Time

Prep:

Total:

Difficulty
easy
Yield
4 serves • 300 g
Metric Imperial

Processes

  • Long red chili peppers, dried, deseeded, soaked and drained (10 medium)
    220 g
  • Salt (½ tsp)
    2.5 g
  • Galangal, chopped (4½ tsp)
    11 g
  • Lemongrass, chopped (3 tbsp)
    14 g
  • Ginger, chopped (1 thumb-sized)
    9 g
  • Kaffir lime zest, finely chopped (2 tsp)
    4 g
  • Coriander root, cleaned, scaped and chopped (1 tbsp)
    8 g
  • Red shallot, chopped (1 tbsp)
    10 g
  • Garlic, chopped (2 tbsp)
    17 g
  • Shrimp paste (gapi or belachun) (2 tsp)
    10 g
  1. 01
    Process to a fine paste in a mortar and pestle. Add one ingredient at a time and complete the majority of processing of that ingredient before moving on to the next.
  2. 02
    Fry the paste before use.

Categorisation

Category
curry paste spice paste
Meal
component
Cuisine
thai
Diet
vegetarian
Tags
curry paste