Thai Red Curry Paste
Author: ENTCS
Recipe type: Ingredient
Cuisine: Thai
- 5 medium hot Dutch red chillies, stalks and seeds removed and roughly chopped
- 2.5 cm/ 1 inch root ginger, peeled and roughly chopped
- 2 lemongrass stalks, outer leaves removed and cores roughly chopped
- 6 garlic cloves
- 3 shallots roughly chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon blachan (Thai shrimp paste)
- ½ teaspoon salt
- 1 tablespoon sunflower oil
- 2 teaspoons paprika
- ½ teaspoon turmeric powder
- Put everything in a food processer and blend to a smooth paste.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2016/06/10/savoury-sightseeing-around-the-globe-with-entcs/
3.5.3208