Storage: Refrigerator 7-30 days, freezer (3 months)Yield: 2 cups
Red curry paste can be made in large batches, freeze in 1/2 cup portions for creating red curries – or use as a base for other curries and satay by adjusting the ingredient ratios. Why not add into your next chicken noodle soup, egg/tuna sandwiches, roasted vegetables, meatloaves, meat rubs/marinades? Don’t forget to sauté the curry paste in a little oil to release the curry aroma and flavour before adding into your favourite dish.
Ingredients:
15-25 long red chillies (fresh or rehydrated)
2 teaspoons course salt
1/2 teaspoon white peppercorns
2 teaspoons minced coriander root (or stalks)
zest of 1 lime
1/3 cup minced lemongrass
2 tablespoons minced galangal (or ginger)
1/2 cup minced shallots (or onion)
1/3 cup minced garlic
2 teaspoons shrimp paste (optional)
Olive oil (optional)
Method:
- Wear gloves when handling chillies. Cut chillies in half, discard seeds and membranes. Rehydrate dried chillies overnight by covering in water, then drain and pat dry. Use more chillies for a hotter curry paste, with a stronger red colour.
- In a mortar and pestle (or food processor), crush chillies and salt together until soft.
- Add the peppercorns. Crush into the paste.
- Add the coriander root and lime zest. Crush into the paste.
- Add the lemongrass and galangal. Crush into the paste.
- Add the shallots, garlic and shrimp paste. Crush into the paste.
- Refrigerate: place curry paste into 4 x 1/2 cup jars and use within 7 days. Covering the paste with a thin layer of oil before refrigerating allows you to use up to 30 days.
- Freeze: place curry paste into 4 x 1/2 cup freezer-safe jars (or containers) and seal. Ice-cube trays can be used for smaller portions. No oil is needed when freezing the paste. Store cubes of curry paste in a container in the freezer.
