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RED CURRY TWO WAYS
This curry paste will make enough for the
Thai Sweet Potato Soup recipe and the Red
Chicken Curry.
RED CURRY PASTE
INGREDIENTS
1 teaspoon shrimp paste (belacan), optional
20 dried long red chillies, seeds removed
1 ½" (4cm) piece galangal, peeled, thinly sliced
2 lemongrass stalks, white part only,
roughly sliced
12–14 cilantro roots, scraped
10 kaffir lime leaves, stems removed and sliced
thinly
4 red shallots, halved
12 cloves garlic
2 teaspoons salt
3–4 tablespoons vegetable oil
METHOD
1. Wrap shrimp paste in a piece of
aluminium foil. Cook on a hot grill for
1–2 minutes each side.
2. Place chillies in a heatproof bowl
and cover with boiling water; soak for
approximately 15 minutes or
until softened.
3. Assemble the food processing bowl
using the S Blade™.
4. Combine shrimp paste, chillies and
remaining red curry paste ingredients
into the processor bowl; align and lock
processor lid on bowl. Attach the motor
body; select speed 15 and process until
all the ingredients become a paste.
Scrape down sides with a spatula if
necessary.
TIP
Paste can be stored in refrigerator
with a little extra oil over the top
for 1 week or frozen for 1 month. If
unable to purchase cilantro with roots
attached replace with 2 tablespoons
chopped cilantro stems.
RECIPES