Name: Effortless Thai Red Curry Paste
Prep time: 15 min
Total time: 15 min
Yield: 4 Servings
Ingredients: Garlic: 12 cloves of; Shallots: 4 chopped; Lime: 1 zest and juice of a; Chilli: 1 large fresh; Lemongrass: 1 stick of; Ginger: 1 tbsp of fresh; Black Pepper: 1 tbsp of ground; Coriander: 1 tbsp of fresh root; Fish Sauce: 1 tbsp; Cumin: 1/2 tbsp of ground

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Ingredients

Adjust Servings:

	12 cloves of Garlic peeled of course
	4 chopped Shallots 1 large onion will also do the job
	1 zest and juice of a Lime zest first, then juice it.
	1 large fresh Chilli 1 tbsp chilli flakes also work well
	1 stick of Lemongrass 1 tbsp equivalent
	1 tbsp of fresh Ginger don't use dried powder... it's not the same
	1 tbsp of ground Black Pepper white pepper is better but black will also make do
	1 tbsp of fresh root Coriander use the stalks from fresh coriander and the leaves for the curry.
	1 tbsp Fish Sauce or shrimp paste
	1/2 tbsp of ground Cumin

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Cuisine:

£1.40 per 100g (roughly)

15 minutes
Serves 4
Easy

Ingredients

12 cloves of Garlic
peeled of course
4 chopped Shallots
1 large onion will also do the job
1 zest and juice of a Lime
zest first, then juice it.
1 large fresh Chilli
1 tbsp chilli flakes also work well
1 stick of Lemongrass
1 tbsp equivalent
1 tbsp of fresh Ginger
don't use dried powder... it's not the same
1 tbsp of ground Black Pepper
white pepper is better but black will also make do
1 tbsp of fresh root Coriander
use the stalks from fresh coriander and the leaves for the curry.
1 tbsp Fish Sauce
or shrimp paste
1/2 tbsp of ground Cumin

Directions

Thai Red Curry Paste

A Thai Red Curry Paste is the main component of Thai cuisine dishes to make up soups, curries and stir-fries.

You can use it in my delicious Pheasant Thai Red Curry.

When I was in Thailand back in 2015, I would easily find fresh curry pastes available at all markets along with all the ingredients.

In most big cities, you can buy mass-produced Thai curry pastes but trust me on this… making your own tastes so much better!

However, I understand if you haven’t got time.

I highly recommend buying a good quality paste like this one I use in my curries when I don’t have the time.

If you can get white peppercorns, it offers a mild and almost sweeter flavour than black peppercorns, but black peppercorns will also work for this recipe.

Give it a try and if you have any questions, leave a comment below.

Are you ready to make the best Thai red paste recipe?

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Steps

Done

1. Peel the garlic and shallots, zest the lime before getting the juice from it

2. Throw in all the food processor along with all the other ingredients.

2. Blitz until it becomes a paste-like consistency... That's it!

BIFF, BOSH, QUICK NOSH

Biffen's Kitchen

My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.