Red Curry Paste | TMix+
Basics & Foundation Recipes

Red Curry Paste

Time: 5 minutes prep; 1 minute in the Thermomix
Yield: 300 grams

For those of us not brought up with the flavours of Thailand (or India, or China, etc), it’s important to smell and taste the individual ingredients as you prepare, to understand how they interact to produce that uniquely Thai balance of salty, sour, sweet and spicy. The delicious and pungent aroma of the kaffir lime defines, for me, Thai cooking.

It’s best to make plenty of this paste, because a) any kitchen task that has multiple uses saves energy later; and b) the more the mix, the easier it is for the Thermomix to create the paste. It will keep for up to a fortnight in the refrigerator in a sealed container with plastic wrap pressed against the surface of the paste.

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Red Curry Paste
Ingredients
6 dried red chillies, seeds removed, soaked in water then squeezed. Removing the seeds retains the red chilli flavour and colour while reducing the heat. That’s a matter of personal choice.
a little salt
12 cloves garlic, peeled and chopped
12 red shallots (or brown shallots), peeled and chopped
12 coriander roots, washed and chopped (keep the leaves to garnish the curry or an accompanying dish)
2 thumb-sized pieces of galangal, chopped
8 stalks of lemongrass, chopped
zest of 2 kaffir limes, or regular limes, taking care not to include the pith
2 tablespoons shrimp paste
2 teaspoons coriander seed
2 teaspoons white pepper
1 teaspoon cumin seeds
½ a nutmeg, grated
Method
  1. When pounding these into a paste, the ingredients are added one at a time: chillies, salt, garlic, shallots, etc. With the Thermomix, add all the ingredients to the bowl and pulse 10 seconds/speed 10, scraping down the bowl, pulsing again, scraping, and pulsing again, until the mix becomes a fine paste. It may be necessary to add a trickle of peanut or vegetable oil to assist the blades, during the process.
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