Quick and Easy

Red thai curry paste

Red Thai curry pasteWoman's Day
1.3 Cup



1.Place dried chillies in a small bowl and cover with boiling water. Set aside 15 minutes to soften.
2.Meanwhile, wrap shrimp paste in foil to make a flat parcel. Place in a small, hot frying pan with coriander seeds. Cook for 30 seconds to 1 minute to toast and bring out flavour. Allow paste to cool.
3.Pound seeds well using a mortar and pestle.
4.Drain chillies, reserving 1 tablespoon of water. Roughly chop
5.Remove foil from paste. Crumble into bowl of food processor with all other ingredients and reserved water. Process to a smooth paste.
6.Transfer to a sterilised airtight jar.

To make a simple Thai chicken curry; heat a little oil in a saucepan on medium. Sauté 1/4 cup curry paste for 1-2 minutes, stirring frequently. Add 500g sliced chicken thigh, cooking for 3-4 minutes to brown all over. Add 400ml can of coconut milk and bring to a simmer. Add 2 cups of stir-fry vegetables and simmer 8-10 minutes. Season with fish sauce, lime juice and brown sugar. Serve with steamed rice.


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