Red Curry Paste

By
Susan_Kirk
– May 18, 2011Posted in: Food, Recipes
galangal root, chilli, kaffir lime leaves

ingredients for Thai curry paste

Curry pastes are the backbone of Thai cooking.  Once you have a paste its easy to throw together a curry.  Just add some meat and vegetables, coconut milk, palm sugar and you’re done.  Most of the herbs are easy to grow in the garden, including coriander, lemon grass and galangal

  • 15 dried red chillies
  • 2 tablespoons coriander root, chopped
  • 2 teaspoons coriander seeds, roasted
  • 2 teaspoons white peppercorns
  • 2 small red onions
  • 12 cloves of garlic
  • 2 stalks lemon grass, finely sliced
  • 1 tablespoon galangal chopped
  • 1 tablespoon lime zest
  • 1/2 teaspoon ground mace
  • 2 teaspoon salt
  • 2 teaspoons shrimp paste, roasted

Soak chillies in hot water for 30 minutes.  Remove from water and chop finely.  In a mortar, grind the coriander root and seeds, cumin and white peppercorns.  add remaining ingredients and pound to a smooth paste.  Store in a tightly sealed glass jar in refrigerator.  Keeps for two to three weeks. (Recipe courtesy of Spirithouse cookbook)  Note:  I have found it keeps longer than this.

You can buy galangal and other edible tropicals at Elarish Tropicals.  Click here

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About Susan_Kirk

Susan Kirk is a nationally published science writer, with a degree in journalism. She writes extensively for Rural Press publications including Good Fruit and Vegetables and Australian Horticulture. She has TAFE qualifications in horticulture which leads to her interests in crop and horticultural science, with its spinoff to food, organic vs GM. She is a member of the Media Alliance, Queensland Writers Centre, Horticulture Media Association and the Australian Science Communicators. She writes from Kureelpa on the Sunshine Coast hinterland (Australia).