Red Thai Curry Paste

Red Thai Curry Paste

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10 red fresh chillies seeded and sliced

1 - 1/2 tbs chilli powder

130g red onions sliced

5 cloves garlic

3 lemongrass stalks bruised and finely sliced

4cm piece of ginger peeled and finely sliced

1/3 cup coriander stems chopped

2 tbs coconut oil

1 tsp lime zest

1 tbs coriander seeds

2 tbs cumin seeds

1 tsp salt

Nuts & Bolts

1. Pound the chilies, chilli powder, onion, garlic, lemongrass, ginger, lime zest and coriander in a  mortar to a paste. Gradually adding the oil. 

2. Dry fry the coriander and cumin seeds, then add them to the mortar and grind them into a powder.

Add the ground spices and salt to the paste mixture and mix well.

Use the paste at once or place in a airtight container and put in the refrigerator until needed.

The paste will keep for 2-3 week.

Alternatively freeze paste in a small container.