Thai Red Curry Paste

Being the busy little bees that we are these days, it is so much easier to just open a jar or tin of Red Curry Paste and be done with it.  But if you can spare 5 minutes it is actually so easy to make and tastes so much better…… fresher.  I have to admit, if I was really going to give this paste the authenticity it deserves, I would have pounded everything in my mortar and pestle but I find it much easier and less time consuming to just bung it in the food processor.  At least I know what is in it!

Prep time:  15 Minutes               Makes:  1.5 cups (enough for 2 large curries)

20 dried red chillies, halved and seeds discarded, soaked in boiling water for 15 minutes

4 tsp of coriander seeds

2 stalks of lemon grass, white part only and roughly chopped

4 garlic cloves

4cm piece of ginger, peeled and roughly chopped (I can never get galangal, which is the norm)

2 tsp of coriander seeds

1 tsp of black peppercorns

6 Kaffir lime leaves, spine removed and discarded

3 french shallots, peeled and roughly chopped

2 long red chillies, seeds removed for less heat

1 bunch of coriander stems and roots, washed thoroughly

1 cube or 1.5 tsp of shrimp paste, crumbled

Juice of 1/2 a lime

2 tsp of brown sugar

1 tbs of fish sauce

1 tbs of water (if needed)

Place all ingredients in a food processor and blitz until you have a fine paste.  If it is having trouble getting around the processor then just add a little water.  Paste is suitable to freeze for up to 3 months and can be kept in the fridge for 1 week.