I have never been a huge fan of curries (really, really don’t like coriander) but finally succumbed to the charms of the thai curries. I like the ones you can buy ready made but after watching many, many episodes of Masterchef Australia I decided to try and make my own version omitting the loathsome coriander as well as turning down the heat a fraction. If you really love coriander you can of course add it later as a garnish but I think this curry paste is really tasty even without it. Dead easy to make too.
- 1 stalk fresh lemongrass
- 1 red onion chopped up
- 1-2 red chillis or 1 scotch bonnet chilli pepper (scotch bonnets are feisty to say the least)
- 4-6 cloves of garlic
- 2-3 inch chunk of ginger
- 2 tablespoons of tomato puree
- 1 teaspoon ground cumin
- 3/4 teaspoon ground coriander (don’t mind this so much, it really is the fresh stuff I dislike)
- 2 tablespoons of fish sauce
- 1 teaspoon of sugar
- 1 1/2 tablespoons chilli powder
Later on when you make your actual curry you can add to taste, a squeeze or two of lime.
Put all your ingredients into a blender/mixer/chopper of some description.You will need to chop them by hand a bit first so you can get them in. Once there just give them a whizz in the chopper until the mix resembles red curry paste. You can add a little oil if it needs a bit of help coming together but the tomato paste should be enough.
I have one of the small choppers that hide away in my cupboard concealing the fact that another gadget has been purchased! Food Chopper Link
This mixture does keep in the fridge fairly well but as with all things fresh, check, taste and if in doubt, don’t.
This mix can be used as you would any shop bought curry paste. Fry off the paste in a little oil for a minute or so at the beginning of cooking to release the flavours. Yummy.
This recipe is a bit on it’s own as far as my blog goes, you never know if I write some more cooking type recipes I may have to create a new category! For now it can live under family as that is who I make this for.