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We hope you got insight from reading it, now let’s go back to thai red curry paste (can be made in a processor too!) recipe. You can cook thai red curry paste (can be made in a processor too!) using 9 ingredients and 9 steps. Here is how you do it.
The ingredients needed to prepare Thai Red Curry Paste
(Can be made in a processor too!):
- Use 2 tbsp coriander seeds
- Take 2 tbsp black pepper corns
- Provide 2 tbsp cumin seeds or ground cumin
- Get 2 lemon grass stalks
- Get 1 large knob of ginger finally gratedy
- Take 4 red chillis (can be more)
- Use 1 large knob of ginger
- Prepare 2 limes juice and grated rind
- Provide 5 large garlic cloves bashed and skin removed
Instructions to make Thai Red Curry Paste
(Can be made in a processor too!):
- Heat a small frying pan to a medium high heat throw in the seeds and toast carefully. (I didn’t have cumin seeds, so I threw in the cumin a bit later on so it wouldn’t burn). Once you have released the flavour set aside to cool.
- Now next throw the toasted seeds in a pestle and mortar or a blender, crush or blitz away until into a fine crumb.
- Next bash and chop the lemongrass.
- Slice the chillis.
- Grate the ginger.
- Next grate the skin off the limes and squeeze in the juice into the spice mixture.
- Now bash the garlic, remove the skins.
- Put all of these ingredients into the spice and lime, now bash or blitz away, until a finer paste, it still has texture though.
- That’s it done use for whatever you want, it’s just delicious brushed onto meats and tofu with a drizzle of oil and roasted in the oven. Enjoy 😊
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