Thai Red Curry Paste

  • DifficultyEasy
10 dried long red chillies
1 tsp raw rice
1 tbsp coriander seeds
½ tbsp cumin seeds
1 tsp salt
1 lemongrass stalk, white part bruised and finely chopped
4cm piece of galangal, peeled, roughly chopped
3 shallots, peeled, chopped
3 garlic cloves, chopped
Zest of 1 kaffir lime, chopped
1 tbsp shrimp paste

1. Place chillies and raw rice in a bowl and soak in room temperature water for 10 minutes to soften. Then drain.

2. Place coriander seeds in a dry pan over medium-high heat and cook for 2 minutes or until fragrant. Transfer to a mortar. Repeat with cumin seeds. Then grind spices to a fine powder using a mortar and pestle or spice grinder. Transfer to a small bowl and set aside.

3. Place softened chillies, rice and 1 tsp salt into a mortar and use a pestle to pound to a smooth paste. Add each of the following ingredients separately, pounding well after addition: lemongrass, galangal, shallots, garlic and kaffir lime peel. Stir through shrimp paste and ground coriander and cumin.

4. Store in the fridge for 2-3 days or freeze for up to 4 months.

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