the Breville Test Kitchen
Essential Thai Red Curry Paste
the Paradice™ 9
+1 more appliance
40 mins total time
40 mins active time
Easy
Makes about 2 cups
Ingredients
Measurements:
15 (10g) dried red chilies
4 shallotspeeled
12 cloves garlicpeeled
4 sticks lemongrassfinely grated
¼ cup (35 g) finely grated galangal
4 long red chiliesstems and seeds removed
2 limeszest finely grated
2 tsp shrimp paste
1 tbsp kosher salt
4 cilantro sprigs
¼ cup (60 ml) vegetable oil
Instructions
- 1
Cut off the stalks from the dried chilies and shake the chilies to remove the seeds. Discard the seeds. Place the chilies in a heatproof bowl, cover with boiling water and allow to stand for 30 minutes to hydrate. Drain.
- 2
Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the drained chilies with the remaining ingredients, except the oil. Process until a fine paste forms, scraping down the side occasionally. With the processor on, slowly add the oil through the feed chute and process to emulsify.
- 3
While a conventional red curry is hard to beat, this paste has so many other uses. Use it as a marinade, add it to a stir-fry or soup or toss through your favorite noodle dish. Simmer it with coconut milk for Thai mussels, add to grilled shrimp or brush onto chicken before a smoky barbecue. It’ll keep in the fridge for a week or freeze it in ice cube trays and pop one out when you need it.