Special Blended Thai Curry Paste Recipe by Chef Ha Nguyen from Otao Kitchen Cooking School www.otaokitchen.com.au
Thai Curry Paste Recipe’s Ingredients
1 dried long red chilli chopped option
1 red birds eye chilli, chopped option
1 cm piece ginger, peeled, chopped
1cm piece galangal, peeled, chopped
2-3 garlic cloves, quartered 1/2 shallot, chopped
1 lemongrass stalk, white part only, chopped
2 large kaffir lime leaf, finely shredded
2 coriander roots, washed, finely chopped
1 teaspoons shrimp paste
1 tablespoon vegetable oil
Spices (2 teaspoons ground cumin, corn pepper, coriander seed option)
- If you use dry chilli, place dried chillies in a small heatproof bowl. Cover with boiling water. Stand for 10 minutes or until softened. Drain.
- Meanwhile, place corn pepper, coriander and cumin in a small frying pan over medium heat. Cook for 1 to 2 minutes or until fragrant. Allow to cool completely.
- Place dried and fresh chillies, galangal, garlic, onion, lemongrass, kaffir lime leaf, coriander root, shrimp paste and spice mixture in a mortal and pestle for your Thai Curry Paste Recipe.
- Add oil and beat well until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.
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