Red Curry Paste ( Thai Cooking )


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A fiery paste of red chillies, spices and fresh herbs, the Red Curry Paste is used frequently in Thai cooking. Follow this authentic recipe to make some Red Curry Paste, and store it in the refrigerator for using as the base in various soups, curries and rice dishes.

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Soaking time:  15 minutes
Preparation Time: 
Makes 1 cup
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Ingredients

10 whole dry kashmiri red chilles , soaked in warm water for 15 minutes and drained
3/4 cup roughly chopped onions
1/4 cup finely chopped lemon grass (hare chai ki patti)
2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1 tbsp roughly chopped ginger (adrak)
1 tbsp finely chopped coriander (dhania)
2 tsp roughly chopped garlic (lehsun)
2 tsp grated lemon rind
1/2 tsp white pepper powder
salt to taste

Method
  1. Combine all the ingredients in a mixer and blend it into a smooth paste using ¼ cup of water.
  2. Use as required or store refrigerated.
RECIPE SOURCE : Thai CookingBuy this cookbook
3 reviews received for Red Curry Paste ( Thai Cooking )
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Leena_DhootJanuary 02, 2011

Hot, spicy and incredibly zingy!! Just the right recipe for red curry paste. Authentic thai.
2 of 2 members found this review helpful

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Helpful reviews for this recipe
Reviewed January 02, 2011by Leena_Dhoot

Hot, spicy and incredibly zingy!! Just the right recipe for red curry paste. Authentic thai.

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2 of 2 members found this review helpful
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Reviewed August 17, 2012by Loves Food

Love the flavor of red chillies mixed with lemon grass and coriander. Spicy and quick to make.

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Reviewed August 20, 2012by Payal Parikh 86

I always make this red curry paste and store it in an air tight container in the freezer and when I plan to make Thai red curry this paste is very handy and helps me to finish my cooking within minutes...

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