Name: Red thai curry paste
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Ingredients: 1/2 cup dried red chillies; 10 gram shrimp paste; 1 tablespoon coriander seeds; 1/2 cup peeled, chopped shallots; 1/2 cup peeled, chopped garlic gloves; 1/4 cup lemon grass, white stem, chopped; 1/4 cup coriander, roots and stem, chopped; 2 tablespoon ginger, peeled, chopped; 6 birds eye chillies, chopped; 2 kaffir lime leaves, chopped

Ingredients

1/2 cup dried red chillies

10 gram shrimp paste

1 tablespoon coriander seeds

1/2 cup peeled, chopped shallots

1/2 cup peeled, chopped garlic gloves

1/4 cup lemon grass, white stem, chopped

1/4 cup coriander, roots and stem, chopped

2 tablespoon ginger, peeled, chopped

6 birds eye chillies, chopped

2 kaffir lime leaves, chopped

Method

1.Place dried chillies in a small bowl and cover with boiling water. Set aside 15 minutes to soften.

2.Meanwhile, wrap shrimp paste in foil to make a flat parcel. Place in a small, hot frying pan with coriander seeds. Cook for 30 seconds to 1 minute to toast and bring out flavour. Allow paste to cool.

3.Pound seeds well using a mortar and pestle.

4.Drain chillies, reserving 1 tablespoon of water. Roughly chop

5.Remove foil from paste. Crumble into bowl of food processor with all other ingredients and reserved water. Process to a smooth paste.

6.Transfer to a sterilised airtight jar.

To make a simple Thai chicken curry; heat a little oil in a saucepan on medium. Sauté 1/4 cup curry paste for 1-2 minutes, stirring frequently. Add 500g sliced chicken thigh, cooking for 3-4 minutes to brown all over. Add 400ml can of coconut milk and bring to a simmer. Add 2 cups of stir-fry vegetables and simmer 8-10 minutes. Season with fish sauce, lime juice and brown sugar. Serve with steamed rice.
Note

Women's Weekly Food