Frank's Recipes! Thai Red Curry Paste

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Thai Red Curry Paste

This paste can be used in the Tom Yum Goong soup. If you can't buy it ready made, here follows a recipe to make it yourself.

Since it is worth the effort, better make sure you store it well.

Fresh paste will keep for up to 3 weeks in an airtight container in the refrigerator.

Alternatively, place tablespoonsful in an ice-cube tray, cover and freeze for several hours; release cubes into a freezer bag. Place the bag in the freezer and use the cubes when required. Allow to defrost for 30 minutes at room temperature before using. Frozen paste will keep for up to 4 months.

1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon black peppercorns
2 teaspoons dried shrimp paste
1 teaspoon ground nutmeg
12 dried or fresh red chillies, roughly chopped
1 cup French shallots, chopped
2 tablespoons oil
4 stems lemon grass (white part only), finely chopped
12 small cloves garlic, chopped
2 tablespoons fresh coriander roots, chopped
2 tablespoons fresh coriander stems, chopped
6 kaffir lime leaves, chopped
2 teaspoons grated lime rind
2 teaspoons salt
2 teaspoons turmeric
1 teaspoon paprika

Place the coriander and cumin seeds in a dry frying pan and heat for 2-3 minutes, shaking the pan constantly.

Place the roasted spices and peppercorns in a mortar and pestle or clean coffee grinder and work them until they are finely ground. Wrap the shrimp paste in a small amount of foil and cook under a hot grill for 3 minutes, turning the package twice.

Process the ground spices, roasted shrimp paste, nutmeg and chillies in a food processor for 5 seconds. Add the remaining ingredients and process for 20 seconds at a time, scraping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste.

Makes approximately 1 cup