Thai red curry paste – new improved version

3 lemongrass stalks
10 fresh red chilies (seeded and sliced)
115 g red onions or shallots (chopped)
4 garlic cloves
1 cm piece fresh galangal (peeled, sliced and bruised)
stems from 4 fresh coriander springs
1 – 2 tbsp. grape seed oil
1 tsp. grated citrus rind
1 tsp. shrimp paste (wrapped in foil and warmed in a frying pan)
1 tbsp. coriander seeds
1 tsp. cumin seeds
1 tsp. salt

My darling did this recipe old school style, with a mortar and a pestle. You can use food processor for making this paste. Also you’ll need nut grinder or mortar for making a powder of coriander and cumin seeds.

Slice the tender, lower portion of the lemongrass stalks and bruise them with a cleaver. Put them in a large mortar and add chilies, onions, garlic, galangal and coriander stems.

Grind with a pestle, gradually adding the oil until the mixture forms a paste. Alternatively, puree the ingredients in a food processor or blender. Add the citrus rind and the shrimp paste. Mix well.

Dry-fry the coriander and cumin seeds in a frying pan.  Grind them to a powder in nut grinder. Stir the powder into the spice paste, add the salt. Mix well.

Use the paste immediately or scrape into a glass jar. Cover with clear film (plastic wrap) and airtight lid, then store in a refrigerator for 3-4 weeks.

Recipes and inspirations:
Zucchini Spaghetti with Scallops in a Thai red curry

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