Monday, August 27, 2012

Thai red curry paste with at home ingredients


Set 1:
5-7 dry red chillies soaked , or fresh red chillies (more if you like it spicy)
2 strips of peel from  lemon
2  lemon leaves
3-4 huge shallots or 10 little shallots
3-4 garlic cloves
2 inch ginger
1/2 spoon black pepper corns (whole black pepper)

1 tablespoon coriander seeds
1 teaspoon cumin seeds

Dry roast 1 tablespoon coriander seeds and 1 teaspoon cumin seeds

Grind set1+set2 to a thick paste using oil(not water). I use olive oil.

You can store in fridge and it will stay good for 2 -3 weeks or freeze in ice cube trays.