Assigned Tags / Keywords:

curry, paste, sauce, spicy

Ingredients per portions

20	dried long red chillies
1 tsp	ground coriander
2 tsp	ground cumin
1 tsp	hot Paprika
10 g	fresh ginger, chopped finely
3 large	cloves garlic, quartered
1 medium	red onion, chopped coarsely
2 stalks	fresh lemon grass, sliced thinly
1	fresh kaffir lime leaf, sliced thinly
2 tbsp	coarsely chopped fresh coriander root
2 tsp	shrimp paste or fish sauce
1 tbsp	peanut oil

Place whole chillies in small heatproof jug, cover with boiling water; let stand 15 minutes, then drain.

Meanwhile stir ground coriander, cumin and paprika over medium heat in small dry-heated frying pan until fragrant.

Blend or process chillies and roasted spices with remaining ingredients, except for the oil, until mixture forms a paste, pausing to scrape down sides of jug occasionally during blending.

Add oil to the paste mixture; continue to blend in the machine until smooth.

For a kosher diet: replace the shrimp paste with a fish sauce. This recipe makes about 300g curry paste.

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