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The ingredients needed to cook Thai Red Curry Paste (Can be made in a processor too!):
- Take 2 tbsp of coriander seeds.
- Provide 2 tbsp of black pepper corns.
- Take 2 tbsp of cumin seeds or ground cumin.
- Provide 2 of lemon grass stalks.
- You need 1 of large knob of ginger finally gratedy.
- Provide 4 of red chillis (can be more).
- Use 1 of large knob of ginger.
- Take 2 of limes juice and grated rind.
- Provide 5 of large garlic cloves bashed and skin removed.
Instructions to make Thai Red Curry Paste (Can be made in a processor too!):
- Heat a small frying pan to a medium high heat throw in the seeds and toast carefully. (I didn’t have cumin seeds, so I threw in the cumin a bit later on so it wouldn’t burn). Once you have released the flavour set aside to cool..
- Now next throw the toasted seeds in a pestle and mortar or a blender, crush or blitz away until into a fine crumb..
- Next bash and chop the lemongrass..
- Slice the chillis..
- Grate the ginger..
- Next grate the skin off the limes and squeeze in the juice into the spice mixture..
- Now bash the garlic, remove the skins..
- Put all of these ingredients into the spice and lime, now bash or blitz away, until a finer paste, it still has texture though..
- That’s it done use for whatever you want, it’s just delicious brushed onto meats and tofu with a drizzle of oil and roasted in the oven. Enjoy 😊.
Homemade curry paste creates tastier dishes than store-bought pastes, and they're healthier, too. Red curry paste makes for excellent Thai curry, including curry chicken and seafood curries, beef curry, vegetarian curries, and fish curry. Thai red curry paste is the perfect marinade for chicken and tofu and is a the foundation of the perfect bowl of curry noodles. Made in a food processor so it's quick and easy means that you'll always have time to skip the jars and make your own. How to Make Thai Red Curry Paste.
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