Vegetarian Thai Red Curry Paste
Ingredients
- 7 fresh red chilis, halved, deseeded and blanched (can use dried chilis)
- 2 tsps cumin seeds
- 2 tsps coriander seeds
- 2.5cm/1inch piece of galangal, peeled & chopped
- Half a stalk of lemon grass, chopped
- 1 tsp salt
- grated rind of 1 lime
- 4 garlic cloves, chopped
- 3 shallots, chopped
- 2 kaffir lime leaves, mid-rib removed, shredded
- 1 tbsp oil to blend
Instructions
Grind all ingredients together (small food processor worked well). Paste will keep for three weeks in sealed jar in refrigerator. Using the above amounts, I made enough paste for two fairly mild dishes. Does not have the red colour of the commercial pastes but it tastes good and it's vegan.
