Fresh Curry Pastes

Once you’ve tasted the bright, complex flavours of homemade pastes, you may never buy them again.

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