Red Curry Paste - Thermomix Recipes from Steph

Red Curry Paste

 Recipe by  Nico Moretti – Urban provider

• 10 dried large red chillies

• 3 shallots

• 6 cloves garlic

• 25mm (1 in) knob fresh Kha (Galangal or Siamese Ginger)

• 25mm (1 in) stalk lemongrass, bruised with pestle or rolling pin to soften, then chopped roughly

• 2 tsp chopped coriander root

• ½ tsp chopped nutmeg

• ½ tsp chopped kaffir lime peel (or lime zest)

• 1 tsp roasted coriander seeds

• 1 tsp roasted cumin seeds

• 15g (1 tsp) roasted shrimp paste

• 1 cm tumeric root (1 tsp tumeric powder)

• ¼ tsp salt

• ½ tsp freshly ground black pepper

• ¼ cup vegetable oil

1. Soak the chillies in warm water for one hour, to soften. Reserve the water.

2. Crush coriander seeds and cumin seeds in a mortar & pestle. (As there’s just 2 tsp, sometimes the Thermomix won’t crush them as they fly all over the bowl.)

3. Place the chillies, shallots, garlic, ginger, and lemongrass into the Thermomix, together with the coriander root, nutmeg, lime peel, coriander seeds, cumin seeds, shrimp paste, Tumeric, salt, pepper and oil, then process on SPEED 5 until smooth (add a little reserved water from soaking the chillies, if required, to smooth paste while mixing .

Considerable time can be saved by making a quantity of the paste in advance. The paste may be stored, refrigerated, in an air-tight container for a few weeks or frozen.

The galangal (also known as Thai Ginger) is very different to normal ginger that we’re familiar with. Unfortunately, normal ginger can’t be replaced for the galangal.

With regards to the coriander, the coriander stalks can be used (the leaves should only be used as garnish).

I’ve used a commercial paste quite a lot, and a common brand that you can find in most Asian shops is Mae Ploy.

Nico Moretti

Urban provider

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