Thai Red Curry Paste

• porções: 1 serving
• tempo ativo: 10 minutes
• tempo total: 10 minutes

Ingredientes

16 dried chillis (, chopped into 1 cm / 0.5" pieces seeds shaken out (Note 1)

2 tbsp lemongrass (, sliced, reedy outer skin removed (1 large) (Note 2)

1 tbsp grated galangal, peeled and grated (Note 3)

4 garlic cloves, peeled whole

1 tbsp shrimp paste in oil (Note 4)

1/2 tsp ground coriander

1/2 tsp ground cumin

1 tbsp chopped coriander/cilantro stem and roots (Note 5)

2 red shallots (, peeled and roughly chopped (Note 6)

1 tsp lime zest

¼ cup reserved chilli soaking water

Instruções

Taste dried chillies for spiciness - see Note 1. Place the chopped chillies in a large boil and pour over about 3 cups of freshly boiled water. Leave to soak for a good 30 minutes or so.

Remove chillis and reserve water.

Put chillis in a blender or powerful food processor.

Add remaining curry paste ingredients into the blender along with 1/4 cup of the chilli soaking water.

Blitz on high until smooth - test by rubbing between your fingers. It takes around 20 seconds in my Vitamix which is a powerful blender. It might take up to 1 minute. Use a touch more water as required to aide with blending.

Scrape into a bowl or airtight container. Store for up to 3 days in the fridge, or freeze it to use later.

Use in place of store bought curry paste in recipes that call for it - especially Thai Red Curry!