the Sage Test Kitchen
Essential Thai Red Curry Paste
the Paradice™ 16
+1 more appliance
40 mins total time
40 mins active time
Easy
Makes about 450g
Ingredients
Measurements:
15 (10g) dried red chillies
4 shallotspeeled
12 cloves garlicpeeled
4 sticks lemongrassfinely grated
35 g finely grated galangal
4 long red chilliesstems and seeds removed
2 limeszest finely grated
2 tsp shrimp paste
1 tbsp coarse salt
4 coriander sprigs
60 ml vegetable oil
Instructions
- 1
Remove the stalks from the dried chillies and shake the chillies to remove the seeds. Discard the seeds. Place the chillies in a heatproof bowl, cover with boiling water and allow to stand for 30 minutes to hydrate. Drain.
- 2
Carefully assemble the processor with the green Quad® blade in the bowl. Add the drained chillies with the remaining ingredients, except the oil. Process until a fine paste forms, scraping down the side occasionally. With the processor on, slowly add the oil through the feed chute and process to emulsify.
- 3
While a conventional red curry is hard to beat, this paste has so many other uses. Use it as a marinade, add it to a stir-fry or soup or toss through your favourite noodle dish. Simmer it with coconut milk for Thai mussels, add to grilled prawns or brush onto chicken before a smoky barbecue. It’ll keep in the fridge for a week or freeze it in ice cube trays and pop one out when you need it.