Thai Red Curry Paste - Shellfish free
Equipment
- Food processor
Ingredients
- 2 tsp Red chillies deseeded
- 2 tbsp Lemongrass
- 1 tbsp Galangal grated
- 1 tbsp Fish sauce
- ½ tsp Coriander powder
- ½ tsp Cumin
- 1 tbsp Coriander roots and stems fresh
- 1 whole Red onion roughly chopped
- 1 tsp Lime zest
Instructions
- Combine all the ingredients into a blender and blitz until a paste2 tsp Red chillies, 2 tbsp Lemongrass, 1 tbsp Galangal, 1 tbsp Fish sauce, ½ tsp Coriander powder, ½ tsp Cumin, 1 tbsp Coriander roots and stems, 1 whole Red onion, 1 tsp Lime zest
- Use immediately or place paste in a bowl or airtight container in the fridge for up to three days
Notes
Chillies
There are so many varieties dried, fresh, powdered and flaked.
The heat is left up to you, start small and adjust to taste.
