Thai Red Curry Paste

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    • Thai Red Curry Paste

      Red Curry Paste


      20 dried long red chillies
      1 tsp ground coriander
      2 tsp ground cumin
      1 tsp hot paprika
      2cm piece fresh ginger (10g), finely chopped
      3 large cloves garlic, quartered
      1 medium red onion (170g), coarsely chopped
      2 x 10cm stalks (40g) fresh lemon grass, finely chopped
      1 fresh kaffir lime leaf, thinly sliced
      2 tbsp coarsely chopped fresh coriander root & stem mixture
      2 tsp shrimp paste
      1 tbsp peanut oil


      1. Place whole chillies in a heatproof jug, cover with boiling water; stand for 15mins, drain.

      2. Meanwhile, dry-fry ground coriander, cumin & paprika over medium heat in a small frying pan, stirring until fragrant.

      3. Blend or process chillies & roasted spices with remaining ingredients, except for the oil, until mixture forms a paste, pausing to scrape down sides of machine occasionally during blending.

      4. Add oil to paste mixture; continue to blend until smooth.

      Makes: 1 cup (300g)
      Per tablespoon: 1.6g total fat (0.3g saturated fat); 92kJ (22 calories); 1.2g carbohydrate; 0.4g protein; 0.5g fibre.