RED, GREEN, & YELLOW THAI CURRY PASTES
Before starting any of these pastes, see page 60 for step-by-step techniques and notes on sterilising jars.
RED CURRY PASTE
PREP TIME 25 MINUTES (+ STANDING) MAKES 1 CUP REFRIGERATE 1 WEEK
20 dried long red chillies
1 teaspoon ground coriander
2 teaspoons ground cumin
1 teaspoon hot paprika
2cm piece fresh ginger, chopped finely
3 cloves garlic, quartered
1 medium red onion (170g), chopped coarsely
1 stalk fresh lemongrass (white part only), sliced thinly
2 tablespoons coarsely chopped fresh coriander root and stem mixture
2 teaspoons shrimp paste
1 tablespoon peanut oil
1 Place chillies in a small heatproof bowl or jug; cover with boiling water. Stand for 15 minutes. Drain.
2 Meanwhile, place ground coriander, cumin and paprika in a small frying pan over medium heat; cook, stirring continuously, until fragrant.
3 Blend or process chillies and spices with ginger, garlic, onion, lemongrass, coriander mixture and shrimp paste until mixture forms a paste. Add oil; continue to blend until smooth. Spoon paste into a sterilised jar; cover with a thin layer of oil. Seal and refrigerate, or freeze for up to 1 month.
How to use Use this paste to make red curries with barbecued duck, pineapple and tomato, or as the base for stir-fries and soups, especially pumpkin.
GREEN CURRY
PASTE PREP TIME 25 MINUTES MAKES 1 CUP REFRIGERATE 1 WEEK
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