Name: Red curry paste
Prep time: 15 min
Total time: 15 min
Ingredients: 6 dried long red chillies; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 2 teaspoon finely grated ginger; 6 fresh long red chillies, seeded, chopped; 4 cloves garlic, chopped; 1 small red onion, chopped; 2 lemongrass stalks, pale section only, chopped; 4 coriander roots, washed, chopped; 1 kaffir lime leaf, shredded; 2 teaspoon shrimp paste; 1 tablespoon vegetable or peanut oil

Ingredients

6 dried long red chillies

2 teaspoon ground cumin

2 teaspoon ground coriander

2 teaspoon finely grated ginger

6 fresh long red chillies, seeded, chopped

4 cloves garlic, chopped

1 small red onion, chopped

2 lemongrass stalks, pale section only, chopped

4 coriander roots, washed, chopped

1 kaffir lime leaf, shredded

2 teaspoon shrimp paste

1 tablespoon vegetable or peanut oil

Method

1.Place dried chillies in a heatproof bowl. Cover with boiling water; stand for 15 minutes or until soft. Drain. Transfer to a small food processor. Place cumin and coriander in a small frying pan over moderate heat; cook and stir for 30 seconds or until fragrant.

2.Add cumin mixture, ginger, fresh chilli, garlic, onion, lemongrass, coriander roots, lime leaf and shrimp paste to food processor. Pulse until finely chopped and combined. Add oil; process until a smooth paste forms.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe for your chance to WIN $50,000