Thai Red Curry Paste
40 mins total time
20 mins active time
Makes 1½ cup, 12 oz
- ¾ oz dried long hot red chili peppers (about 2 ½ inches)
- 1 x 1 1/2 inch piece (3/4 oz) galangal or ginger
- 2 lemongrass stalks
white part only, coarsely chopped
- 12 thick cilantro stems
- 1 tsp roasted shrimp paste (Belacan)
- 10 single fresh makrut (wild) lime leaves
stems removed, coarsely chopped
- 4 large shallots
peeled, coarsely chopped
- 12 cloves garlic
- 2 tsp flaky sea salt
- ⅓ cup rice bran or vegetable oil
- 1Put the dried chilis in a heatproof bowl. Cover with boiling water and soak for 15-20 minutes until softened. Drain.
- 2Put the drained chilis, galangal, lemongrass, cilantro stems, shrimp paste, lime leaves, shallots, garlic and salt in the blender and secure the lid.
- 3MIX for 20 seconds until finely chopped, scraping down the side and stopping occasionally to use the tamper to press the ingredients into the blades.
- 4Add the oil and BLEND for 30-40 seconds until desired texture.
- 5Transfer the paste to a clean, sterilized glass jar. Cover with a thin layer of vegetable oil and secure the lid. The paste can be stored in the refrigerator for 2 weeks or frozen for 1 month.
- 6Use the CLEAN program to clean the blender.Tip: Roasted shrimp paste can be found in Asian markets. If you can’t get roasted shrimp paste, purchase unroasted shrimp paste and roast it before using. To roast: Wrap the shrimp paste in a piece of foil. Put on a small baking sheet and cook under a preheated broiler for 2 minutes each side. Allow to cool before unwrapping and using.