Red curry paste I

Red curry paste I

By
From
South East Asian Food

For Kaeng Phet and for storage.

Ingredients

Quantity Ingredient
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon peppercorns
6-9 large dried chillies, seeded, soaked in warm water for 30 minutes and then squeezed dry
salt, to taste
1 tablespoon chopped coriander root
2 stalks lemongrass, finely sliced
1 tablespoon chopped galangal
1 teaspoon kaffir lime skin
1 level tablespoon shrimp paste
8 medium garlic cloves, sliced
6 segments shallots, sliced

Method

  1. Roast the coriander and cumin seed in a hot dry pan for 1 minute or until they smell cooked. Using a stone mortar and pestle, pound the spices to a fine paste in the order that they appear – first pound the dry seeds (or alternatively you can grind these in a coffee grinder and add them to the paste last), then add the chillies and salt and pound them to a fine paste, add the coriander root and pound again until everything is fine, then add the lemongrass, and so on until everything is done. These ingredients will yield about 5–6 tablespoons curry paste.
  2. This curry paste may be used with chicken, quail, duck, pork or beef, although green curry is better for beef. The standard amount to use is about 3 tablespoons curry paste for 500 g meat but always feel free to use less if you prefer. Follow the directions given in Kaeng Phet Kai, below, except in the case of roast duck for which a separate recipe appears.
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