Thai Red Curry Paste

Published by Julia Arman le 29 septembre, 2019 - 14:42

Do you love the aromas that come from Thai cuisine, but you can't find the quality basic products? We offer you a recipe for homemade red curry paste, with good products. No more preservatives and artificial flavor enhancers!

Ingredients

1 shallot
1 stalk fresh lemongrass
1-2 red chili peppers
4 cloves garlic
1 thumb-sized piece fresh ginger or, better, galangal
2 tablespoons tomato puree
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground white pepper
2 tablespoons fish sauce (or 2 tablespoons soy sauce if not organic)
1 teaspoon shrimp paste (doesn't come in organic...)
1 teaspoon sugar
1 1/2-2 tablespoons chili powder (from the spice aisle, depending on how spicy you want it)
1-3 tablespoons thick coconut milk
2 tablespoons freshly squeezed lime juice
1/4 teaspoon ground cinnamon

Tools

cone crusher

Recipe

Peel the shallot, ginger and garlic. Cut the chilli in half and deseed it. Remove the germ from the garlic. Remove the surface layers of the lemongrass and chop it.
Combine all the ingredients in a bowl and pour them into the juicer fitted with the grinding cone.
Collect the purée. Optional: you can pass the purée through the juicer again to further combine the flavours and smooth the purée.
Store in an airtight container in the fridge for 1 1/2 weeks. Freeze for longer.

How to serve at the table

Brown in a pan with a little fat and onions, add meat, fish and vegetables, cook for a few moments, keeping an eye on them, and add coconut milk. If you have keffir leaves, they will be welcome!!