There are several options of pre-prepared red curry paste these days which are huge time and energy savers. The only downside is that many often contain shrimp paste. Be sure to check ingredients on the label, or if you're feeling adventurous, try making your own using the recipe below!
INGREDIENTS
5 dried big red chilies, soaked in water for fifteen minutes
1 coriander root
1/2 tbsp kaffir lime zest
1/2 tbsp galangal, finely sliced
1 and 1/2 tbsp lemongrass, finely sliced
5 cloves of garlic, peeled and roughly chopped
4 shallots, roughly chopped
1/2 teaspoon salt
1 teaspoon roasted cumin seeds
1/2 teaspoon roasted coriander seeds
1/2 teaspoon white pepper powder
METHOD
1. Squeeze excess water from the chillies.
2. Place all ingredients in food processor for a quick and easy red curry paste. Alternatively, ground by hand using a mortar and pestle for a nice aroma, putting in the dry ingredients first and then the wet (garlic, galangal, shallots).
This red curry paste will keep in an airtight container for about two weeks, or for one month in the freezer.
Read more about Sara's recipes on www.greenhousebigmango.blogspot.ae
Compiled by Evangeline Jose, Community Solutions Editor
