12 cloves of Garlicpeeled of course
4 chopped Shallots1 large onion will also do the job
1 zest and juice of a Limezest first, then juice it.
1 large fresh Chilli1 tbsp chilli flakes also work well
1 stick of Lemongrass1 tbsp equivalent
1 tbsp of fresh Gingerdon't use dried powder... it's not the same
1 tbsp of ground Black Pepperwhite pepper is better but black will also make do
1 tbsp of fresh root Corianderuse the stalks from fresh coriander and the leaves for the curry.
1 tbsp Fish Sauceor shrimp paste
1/2 tbsp of ground Cumin
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.
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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