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Red Curry Paste

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Think this is a Charmaine Sololmon recipe. It's delicious and authentic.

Ingredients

Serves: 4

  • 10 fresh red chiles (or dried hot red chillies)
  • 125 millilitres small, purple shallots (you can use two little brown pickling onions)
  • 3 cloves garlic (chopped)
  • 63 millilitres finely sliced lemongrass (or use the zest of 1 lemon)
  • 1 tablespoon fresh or frozen galangal (chopped - or 3 teaspoons of powdered galangai)
  • 1 tablespoon cilantro roots (chopped)
  • 1 tablespoon cilantro stalks (chopped)
  • 1 teaspoon kaffir lime rind (or the rind of a regular lime)
  • 4 kaffir lime leaves (centre rib removed)
  • 2 tablespoons flavourless oil
  • 2 teaspoons dried shrimp paste
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon black peppercorns
  • 2 teaspoons paprika
  • 1 teaspoon turmeric

Method

Red Curry Paste is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

*If you use ginger in place of galangal it wont taste as 'authentic' but it will taste ok:)

  • Put the chillies, shallots, garlic, lemon grass, galangal, coriander roots and stems, lime zest and lime leaves into blender goblet with the oil. Blend to a smooth puree.
  • Wrap the shrimp paste in foil, flatten it slightly, cook for a couple of minutes each side over a flame or under a griller (broiler).
  • In a small saucepan, toast the coriander seeds until fragrant, set aside, toast cumin seeds until fragrant, set aside, toast peppercorns until fragrant. Grind in a mortar and pestle until powder or use a spice grinder (I like a m&p though).
  • Add the spice mix to the blender with the paprika, turmeric and shrimp paste. Blend once more.
  • Store in a clean jar for 3-4 weeks in fridge, or in portions in snap lock bags flattened in the freezer.
  • Tell us what you think