Red Curry Paste - Nonya Cooking Ingredient was created to share with friends, relatives and those who interested in nonya cooking receipes.
Red Curry Paste
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon black peppercorns
2 teaspoons dried shrimp paste
1 teaspoon ground nutmeg
12 large dried or small fresh red chillies, roughly chopped
1 cup (110 gm) Asian shallots, chopped
2 tablespoons oil
4 stems lemon grass (white part only), finely chopped
12 small cloves garlic, chopped
2 tablespoons fresh coriander roots, chopped
2 tablespoons fresh coriander stems, chopped
6 kaffir lime leaves, shredded
3 teaspoons paprika
2 teaspoons grated lime rind
2 teaspoons salt
2 teaspoons turmeric
Toast the coriander and cumin seeds in a dry frying pan for 2 - 3 minutes, shaking
the pan constantly. Grind with the peppercorns, in a mortar and pestle or clean
coffee grinder, until finely ground. Wrap the shrimp paste in a small piece of
foil and cook under a hot grill for 3 minutes, turning the package twice.
Process the ground spices, roasted shrimp paste, nutmeg and chillies in a food
processor for 5 seconds. Add the remaining ingredients and process for 20
seconds at a time, scraping down the sides of the bowl with a spatula each time,
until the mixture forms a smooth paste. Refrigerate in an airtight container for
up to 3 weeks.
Makes 1½ cups (375 gm)
Red Curry Paste - Nonya Cooking Ingredient
