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Red Curry Paste


Try this red curry paste with any meat of your liking, you will not be disappointed.


7 dried long red chillies, deseeded, soaked and drained
large pinch of salt
2 tablespoons chopped lemongrass
1/2 tablespoon finely chopped kaffir lime zest
2 tablespoons chopped red shallot
1 tablespoon roasted and chopped red shallot
1 tablespoon chopped garlic
1/2 teaspoon shrimp paste (gapi)
10 white peppercorns
1 1/2 teaspoons coriander seeds, roasted and ground
1 teaspoon cumin seeds, roasted and ground
1/4 nutmeg, coarsely pounded and briefly roasted
5 cloves, roasted and ground


In a dry, heavy-based frying pan, separately roast the coriander, cumin, cloves and nutmeg, shaking the pan to prevent the spices from scorching, until aromatic.

Grind coriander, cumin, cloves and nutmeg to a powder using an electric grinder or a pestle and mortar.

Using a pestle and mortar, pound the chillies with the salt, then add the remaining ingredients in the order they are listed, reducing each one to a fine paste before adding the next.

Alternatively, puree the ingredients in an electric blender. It will probably be necessary to add a little water to aid the blending, but try not to add more than necessary, as this will dilute the paste and alter the taste of the curry.

Halfway through, turn the machine off and scrape down the sides of the bowl with a spatula, then turn it back on and whiz the paste until it is completely pureed.

Finally, stir in the ground spices.

You can freeze left any over red curry paste...

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