Red curry paste

by Madhur Jaffrey

Ingredients

  • 10-12 dried, hot red chillies (of the long, cayenne variety)
  • 5 cloves garlic, peeled and chopped
  • 140g shallots, chopped
  • 1 tbsp fresh lemon grass, thinly sliced crossways
  • 3 thin slices peeled fresh galangal or ginger
  • 1 thin slice of fresh kaffir lime rind (4cm x 0.5cm) or dried rind soaked in water for 30 minutes
  • 6-8 fresh coriander roots, coarsely chopped
  • freshly ground white pepper
  • 1/4 tsp shrimp paste or 2 anchovies chopped
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp bright red paprika

Method

Soak the chillies in 5 tbsp of hot water for 1-2 hours. Put the chillies, together with their soaking liquid, into a blender, along with all the remaining ingredients in the order listed. Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste. Use half immediately and freeze the other half. Makes about 10 tablespoons.

Nutritional Information

  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 117.6
  • Total Fat: 1.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 63.2 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 3.4 g
  • Protein: 3.7 g

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