Another recipe from the Kids Challenge. They called me on this because, I used to make my Thai curry pastes fresh. I got lazy and started buying the paste in the Asian markets. Daughter says the fresh curry paste that I make tastes so much better! I agree, and it is so easy to freeze into easy portion sizes too.
Red or Green Curry Paste
recipe revisited from my earlier post February 2006
- 10-15 de-seeded Chillies Red for Red Curry/Green for Green Curry
- 4 shallots or 1 medium red onion
- 4-6 garlic cloves if they are large use 4 if small use 6
- 3-4 lemon grass stalks the white part sliced
- 1" piece of galangal peeled and sliced I use ginger if I cannot find galangal
- a handful of coriander stems
- a handful of coriander leaves - Use leaves in green curry this will give you the vibrant green color
- 3 lime leaves I have substituted 1 tbsp juice of a lemon or lime here when out of the lime leaves or zest of a lime or lemon about a teaspoon
- 1 cm shrimp paste
- 1 Tbsp coriander seeds
- 2 tsp. cumin seeds
- 1 tsp salt
Toast the seeds in a pan, once aromatic whiz them in a spice mill or coffee grinder to a powder. Prepare the shrimp paste by wrapping in foil and dry frying for a few minutes. Rough chop chillies, shallots or onion, slice the lemon grass, galangal.
Now add all the ingredients for the paste you are making Red or Green to food processor and whiz until paste is formed.
I freeze in mini muffin tins that are lined with plastic wrap,once frozen then pop them out and put in zipper bag. Keep in freezer ready to make curry.