Thai Red Curry Paste (Can be made in a processor too!)
Thai Red Curry Paste (Can be made in a processor too!)

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, thai red curry paste (can be made in a processor too!). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Thai Red Curry Paste (Can be made in a processor too!) is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Thai Red Curry Paste (Can be made in a processor too!) is something that I’ve loved my entire life. They’re nice and they look wonderful.

Easy Returns & Fantastic Gift Ideas For All Your Family - Why Not Treat Yourself Too? Free UK Delivery on Eligible Orders Great recipe for Thai Red Curry Paste (Can be made in a processor too!). A labour of love crushing and bashing away the ingredients to make this delicious paste, but so worth it, it makes a good sized batch.

To begin with this recipe, we must prepare a few ingredients. You can have thai red curry paste (can be made in a processor too!) using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Thai Red Curry Paste

(Can be made in a processor too!):

  1. Make ready 2 tbsp coriander seeds
  2. Prepare 2 tbsp black pepper corns
  3. Get 2 tbsp cumin seeds or ground cumin
  4. Prepare 2 lemon grass stalks
  5. Get 1 large knob of ginger finally gratedy
  6. Prepare 4 red chillis (can be more)
  7. Get 1 large knob of ginger
  8. Take 2 limes juice and grated rind
  9. Get 5 large garlic cloves bashed and skin removed

It's made in a food processor! I've been longing to make homemade Thai food for a while now. Not to mention, the hubby (Ali) has never tasted Thai food before. The best (and most strenuous) way to make Thai curry pastes is using a mortar and pestle (known in Thai as a krok).

Instructions to make Thai Red Curry Paste

(Can be made in a processor too!):

  1. Heat a small frying pan to a medium high heat throw in the seeds and toast carefully. (I didn’t have cumin seeds, so I threw in the cumin a bit later on so it wouldn’t burn). Once you have released the flavour set aside to cool.
  2. Now next throw the toasted seeds in a pestle and mortar or a blender, crush or blitz away until into a fine crumb.
  3. Next bash and chop the lemongrass.
  4. Slice the chillis.
  5. Grate the ginger.
  6. Next grate the skin off the limes and squeeze in the juice into the spice mixture.
  7. Now bash the garlic, remove the skins.
  8. Put all of these ingredients into the spice and lime, now bash or blitz away, until a finer paste, it still has texture though.
  9. That’s it done use for whatever you want, it’s just delicious brushed onto meats and tofu with a drizzle of oil and roasted in the oven. Enjoy 😊

However, if you don't have one, or if you want to save time and elbow grease, you can use a blender or food processor to make this red curry paste recipe. First we're going to pound the dry ingredients. The ready-made red curry pastes are available in grocery stores worldwide, but those made at home are superior. A food processor or blender and a spice mill can be applied, adding a little coconut milk to process smoothly. The paste can be kept in a fridge for up to a week.

So that is going to wrap it up for this exceptional food thai red curry paste (can be made in a processor too!) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!