Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: TCA on April 14, 2010, 03:12 PM
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Hi all,
When recently posting our thai fish cakes recipe http://www.curry-recipes.co.uk/curry/index.php?topic=4530.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4530.0) we included how to make a red curry paste often used in thai and asian cooking.
Here is The Cooking Academy's recipe for the red curry paste:
Classic Red Curry Paste
Ingredients
1 tsp ground coriander (if already ground then just dry roasted for 1 minute) 1 tsp ground cumin (if already ground then just dry roasted for 1 minute)
12 fresh red chillies or 1 tbsp of chopped minced chillies or chilli flakes
1 red onion or 4 shallots
2 cloves of garlic /2 tsps chopped garlic
1 tbsp of chopped galangal
2 stalks of lemongrass finely chopped
4 lime leaves
1 large handful of chopped fresh coriander (about 4 full stalks)
1 tsp shrimp paste
2 tsp paprika
1 tsp salt
4 tbsp Oil
Methodology
To make the curry paste
Roast the ground coriander and cumin in a pan over a low heat for 1 minute
Add all the other ingredients into the food processor including the coriander & cumin. Whiz for about 90 seconds intermittently, until you have a smooth paste
Store in a clean glass jar in fridge for up to 6 weeks
The red curry paste is perfect for all your Thai Cooking and is ideal as it will last in the fridge for 6 weeks.
Hope you can find a use for it and perhaps encorporate it into one of your dishes.
www.thecookingacademy.co.uk (http://www.thecookingacademy.co.uk)
Thai Cookery Class available Saturday 22 May