Love Thai Food? It's most likely that everyone starts loving Thai Food because of the curries! My personal favourite is Thai Red Curry and that's what is cooking today! Here's the recipe for Thai Red Curry Paste (which is the quintessential flavour behind your Red Curries!)
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| Fragrant, Fiery and Freakin Delicious - Thai Red Curry Paste! |
Ingredients:
- 10 dried hot red chilles, broken and seeds discarded, soaked in warm water
- 4 teaspoons coriander seeds
- 2-3 fresh lemongrass stalks
- 1 tea-spoon whole black peppercorns
- 2-3 table spoons finely chopped galangal (thai ginger) or simple ginger.
- 6-8 Kaffir lime leaves (substitute with lemon rind if unavailable)
- 2 tablespoons chopped fresh coriander
- 2 medium sized onions - chopped
- 1/4 cup chopped garlic
- 4-5 leaves of Thai Basil, chopped
- 1 Lime Juice
- 1/2 teaspoon salt
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| The works - they all blend into one delicious goodness! |
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Preparation:
- Play a nice track from Buddha Bar (optional!).
- Blend everything into your good-old-blender until it turns into a finely ground smooth paste. (if you're looking at more authentic experience - use mortar and pestle).
- If you're cooking your curry immediately - go ahead with your recipe. If storing for future cooking use - fry the paste in 3-4 table spoons of oil until it's simmering hot and store in refrigerator.
Tip: I personally love the rich, spicy flavour of this paste so much that it often serves as a dip for my chips!
Try it!
