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Red Curry Paste


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Preparation Time: 10 min.
Makes 1 cup.


Ingredients


10 red chilles, soaked in warm water for 10 minutes and drained
1 onion, chopped
4 cloves garlic (lehsun)
1 tbsp grated ginger (adrak)
2 lemongrass stalks (hare chai ki patti)
6 stalks of coriander (dhania) leaves
1 tbsp coriander (dhania) powder
2 tbsp cumin seeds (jeera) powder
1/2 tsp white peppercorn
1/2 tsp salt

Method

  1. Grind all the ingredients to a paste in a mortar or a food processor using a little water.
  2. Store in an airtight container (for upto 1 month). Alternatively, freeze for upto 3 months.
  3. Use as required.

Tips
  1. To obtain a bright red curry paste, use red Kashmiri chillies as far as possible
RECIPE SOURCE : Thai CookingBuy this cookbook
1 review received for Red Curry Paste
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Leena_Dhoot, January 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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Reviewed January 02, 2011 by 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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