Thai Red Curry Paste

Ingredients

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• ½ tsp white peppercorns
• 1 Tbsp fresh coriander roots, or leaves and stems, roughly chopped
• 20 g fresh lemongrass, cut in ½ cm pieces
• 30 g fresh galangal or ginger, cut in 3 pieces along lines on skin
• ½ lime or kaffir lime, thin peelings of green skin without white pith
• 10 red Thai chillies (also known as birds eye chillies)
• 20 g garlic cloves, not peeled
• 80 g shallots, peeled, halved
• ½ tsp shrimp paste
• 100 g coconut oil or palm oil (liquid)
• 50 g water
• 2 Tbsp paprika
• ½ tsp sea salt

Method

1. Toast cumin, coriander and white peppercorns 6 min/Varoma/speed spoon.
2. Grind 1 min/speed 10.
3. Add coriander roots, lemongrass, galangal and lime peel, then mince 5 sec/speed 10. Scrape down sides of TM bowl with spatula and repeat twice.
4. Add chillies, garlic, shallots, shrimp paste, coconut oil, water, paprika and sea salt then blend 3 min/speed 10. Use straight away for a curry or marinating, or transfer to a sterilised glass jar, cover with a thin layer of liquid coconut oil or olive oil on keep the air out, cover with a sterilised lid then store for up to 2 months in fridge.

Janie’s Tip

1. If your coconut oil or palm oil is solid, simply sit the closed jar or bottle in a bowl of hot or just boiled water until the oil liquefies.
2. This recipe is gluten free (GF) – please read ingredient labels to ensure all your ingredients are gluten free.
3. This recipe is dairy free (DF) – please read ingredient labels to ensure all your ingredients are dairy free.