Red Curry Paste ( Thai Cooking )


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An authentic thai paste made using fresh herbs, spices and red chillies. It has versatile uses and can be used as a base for different soups, thai curries and rice dishes.

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Preparation Time: 
Preparation Time:  10 min.
Makes 1 cup
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Ingredients

10 whole dry kashmiri red chilles , soaked in warm water for 15 minutes and drained
3/4 cup roughly chopped onions
2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1 tbsp grated ginger (adrak)
1 tbsp finely chopped coriander (dhania)
5 garlic (lehsun) cloves
2 tsp grated lemon rind
1/4 cup finely chopped lemon grass (hare chai ki patti)
1/2 tsp white peppercorn powder
salt to taste

Method
  1. Grind all the ingredients in a mixer using enough water to make a smooth paste.
  2. Store in an airtight container (for upto 1 month). Alternatively, freeze for upto 3 months.
  3. Use as required.

Tips
  1. To obtain a bright red curry paste, use red Kashmiri chillies as far as possible
RECIPE SOURCE : Thai CookingBuy this cookbook
3 reviews received for Red Curry Paste ( Thai Cooking )
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Leena_DhootJanuary 02, 2011

Hot, spicy and incredibly zingy!! Just the right recipe for red curry paste. Authentic thai.
2 of 2 members found this review helpful

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Helpful reviews for this recipe
Reviewed January 02, 2011by Leena_Dhoot

Hot, spicy and incredibly zingy!! Just the right recipe for red curry paste. Authentic thai.

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2 of 2 members found this review helpful
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Reviewed August 17, 2012by Loves Food

Love the flavor of red chillies mixed with lemon grass and coriander. Spicy and quick to make.

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Reviewed August 20, 2012by Payal Parikh 86

I always make this red curry paste and store it in an air tight container in the freezer and when I plan to make Thai red curry this paste is very handy and helps me to finish my cooking within minutes...

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