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Old 11-10-2012, 12:41 PM   #1
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Red face Thai Red Curry Paste (Recipe)

THAI RED CURRY

20 small Dried Red Chili's, seeded
2 stalks Lemongrass, white part only, chopped
3 Tbslp. Fresh Red Chili's, chopped
6 cloves Garlic, chopped
5 Shallots, chopped
1 Tbslp. Fresh Gingerroot, chopped
1 Tbslp. Fresh Cilantro Stems, chopped
1 Tbslp. Ground Coriander
1 tsp. Lime Zest
1 tsp. Cumin
1/2 tsp. Black Pepper
1/2 tsp. Salt, Anchovy Paste or Shrimp Paste

Soak the Dried Chili's in hot water for 30 - 60 minutes.
Drain and reserve 1/4 cup of that water.
Place in Food Processor -- Lemongrass, Fresh Chili's, Garlic, Shallots, Ginger, Cilantro, Coriander, Lime Zest, Cumin, Pepper, Salt or Paste if using, reserved Water.... Pulse a few times to combine.
ADD: soaked Dried Chili's, process to make a paste, adding a bit of water if necessary to make smooth.

I usually place Tablespoons of the Curry on Wax Paper (or a tray). Freeze. Then transfer to a Baggie and store in the Freezer

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Old 11-10-2012, 05:53 PM   #2
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This sounds great, Chef! And what a good idea to freeze it!
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Old 11-10-2012, 06:00 PM   #3
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Cheers Chef...I was only just looking for some red curry paste recipes...I will try this one first though
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Thai Red Curry Paste (Recipe) [FONT="Comic Sans MS"][SIZE="4"]THAI RED CURRY[/SIZE][/FONT] 20 small Dried Red Chili's, seeded 2 stalks Lemongrass, white part only, chopped 3 Tbslp. Fresh Red Chili's, chopped 6 cloves Garlic, chopped 5 Shallots, chopped 1 Tbslp. Fresh Gingerroot, chopped 1 Tbslp. Fresh Cilantro Stems, chopped 1 Tbslp. Ground Coriander 1 tsp. Lime Zest 1 tsp. Cumin 1/2 tsp. Black Pepper 1/2 tsp. Salt, Anchovy Paste or Shrimp Paste Soak the Dried Chili's in hot water for 30 - 60 minutes. Drain and reserve 1/4 cup of that water. Place in Food Processor -- Lemongrass, Fresh Chili's, Garlic, Shallots, Ginger, Cilantro, Coriander, Lime Zest, Cumin, Pepper, Salt or Paste if using, reserved Water.... Pulse a few times to combine. ADD: soaked Dried Chili's, process to make a paste, adding a bit of water if necessary to make smooth. I usually place Tablespoons of the Curry on Wax Paper (or a tray). Freeze. Then transfer to a Baggie and store in the Freezer :wink: 3 stars 1 reviews
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