Cookbook:Red curry paste

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Cookbook | Recipes | Curry | Thai recipes

To make 3-4 tablespoons of red curry paste, we need:

• 12 small, chopped red chilli-peppers
• 1 branch of lemon grass
• 3 tows of garlic, pressed
• 1 small onion
• 1 tablespoon of grated ginger root
• 2 tablespoons of feshly chopped coriander leaves and branches
• a snuff of cumin
• 1 tablespoon of trassi
• 2 tablespoons of oil

Grind the red chilli-peppers, garlic, lemon grass and the onion in a mortar. Add the remaining ingredients except for the oil and keep grinding to a fluid paste. Now add the oil. Save in an airtight pot in the refrigerator for storage (lasts 1 month).