Thai recipes

Thai red curry paste

Name: Thai red curry paste
Yield: Makes one jar
Ingredients: 2 tsp each cumin and coriander seeds; 4 red bird’s eye chillies, roughly chopped; 1 tbsp paprika; 3 lemongrass stalks, roughly chopped; 4cm piece fresh galangal or ginger, chopped; 6 fresh kaffir lime leaves or the finely grated zest of 1 lime; 2 shallots, chopped; 5 garlic cloves, chopped; Stalks from 80g bunch fresh coriander; 2 tbsp each fish sauce and sunflower oil

Nothing packs in the flavour like a home-made Thai curry paste. This spicy recipe will knock your socks off.

ServesMakes one jar

DifficultyEasy

Method

In a pestle and mortar, grind the cumin and coriander seeds to a powder. Transfer to a small food processor.
Add the remaining ingredients and whizz to a smooth, thick paste.

Nutrition

Per serving (Makes one jar)
Calories	32kcals
Fat	2.8g (0.3g saturated)
Protein	1.1g
Carbohydrates	1.8g (0.9g sugar)

Quick wins, tips & make ahead

Spoon any remaining curry paste into a small freezerproof bag, cover and freeze. It will keep for up to 2 months.

Thai red curry paste

Method

Nutrition

Quick wins, tips & make ahead

Rate & review

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