泰式紅咖喱醬Thai Red Curry Paste

Prep 30 min·Cook 3 min·Rest 20 min

1. 1You're here
   Step 1.

   Snip the chillies open and shake out most of the seeds. Soak in hot water for 20 minutes until soft, then drain and chop.

   15 Large dried red chillies (Kashmiri or Thai long)

   20 minKnife work
2. 2
   Step 2.

   Toast the coriander seeds and cumin in a dry pan for 2 minutes, then grind with the white pepper. Toast the shrimp paste wrapped in foil for 1 minute each side.

   1 tbsp Coriander seeds1 tsp Cumin seeds½ tsp White pepper1 tsp Shrimp paste

   2 minPan-fry
3. 3
   Step 3.

   Thinly slice the lemongrass, galangal, lime leaves, coriander, garlic and shallots.

   2 stalks Lemongrass, tender lower part only20 g Galangal, peeled4 Makrut lime leaves, centre rib removed2 tbsp Coriander stalks, chopped6 cloves Garlic60 g Small Asian shallots

   Knife work
4. 4
   Step 4.

   Pound the chillies with the salt to a rough paste, then add the lemongrass, galangal and lime leaves, then the coriander, lime zest, garlic and shallots, pounding each to a paste before adding the next.

   15 Large dried red chillies (Kashmiri or Thai long)1 tsp Salt2 stalks Lemongrass, tender lower part only20 g Galangal, peeled4 Makrut lime leaves, centre rib removed2 tbsp Coriander stalks, chopped1 tsp Lime zest (finely grated)6 cloves Garlic60 g Small Asian shallots

   Blend / purée

   Wok-chan's tip鑊仔貼士

   In a blender, add 2 tbsp of the soaking water to get it moving.
5. 5
   Step 5.

   Work in the ground spices and shrimp paste. Makes about 8 tbsp.

   1 tbsp Coriander seeds1 tsp Cumin seeds½ tsp White pepper1 tsp Shrimp paste

   Blend / purée