Red curry paste

Red curry paste

By
From
Cook for Your Life
Makes
1 cup
Photographer
Gorta Yuuki (studio) and William Meppem (location)

Ingredients

Quantity Ingredient
15 dried long red chillies
5 kaffir lime leaves, finely shredded
4 shallots, roughly chopped
3 lemongrass stalks, roughly chopped
6 coriander roots, cleaned
5 garlic cloves, roughly chopped
2 teaspoons shrimp paste
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground cloves
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil

Method

  1. Put the chillies in a bowl and cover with boiling water. Soak for 30 minutes, until rehydrated, then drain and roughly chop.
  2. Put the chillies and remaining ingredients other than the oil in a food processor and pulse until well combined. Pour in the oil and blend for 4–5 minutes, or until smooth.
  3. Store in an airtight container in the refrigerator for up to 10 days, or freeze in an ice-cube tray and transfer the cubes to a sealable bag.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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