Red curry paste


Servings: 4 
Diet: Veg  
Type: all, Condiments/ Sauces

This recipe does not use any green ingredients like basil or lemon leaves as this discolors the red color of the paste.


Ingredients

4-5 dry chillies (pick the broad variety ones as they impart a bright red color)

1/2 onion, chopped

8 garlic cloves, peeled and chopped (1 tbsp)

1/2- inch piece galangal/ginger- chopped (1 tsp)

1 stick lemongrass (only the bottom part), chopped

1/2 tsp peppercorns

1 tsp salt

1/4 tsp turmeric

1 tbsp coriander seeds

1 tsp cumin seeds

1 tbsp lemon juice

 

Directions:

  1. Break the red chillies into two pieces and discard seeds; soak in 1/4 cup warm water for 10 minutes.
  2. In a pan, dry-roast cumin and coriander seeds on low heat for about 2 minutes till they turn fragrant and are roasted but not brown.
  3. Put the red chillies, along with the water into a grinder. Add the roasted seeds and all the remaining ingredients. Grind to a smooth paste.
  4. Use as required.