Red Thai Curry Paste

Once you've switched to homemade curry paste I guarantee you'll never want to eat the packet stuff again. Not only does it taste 100 times fresher and more full of flavour, but you also get to avoid all those horrible and nasty preservatives and other yuckies that are in processed pastes.

I've been making this paste for years now by popular demand, so have had lots of fun converting it to a Thermomix recipe. I can't believe how much faster and easier it is!

DRY SPICES

2 tbs coriander seeds
1 tsp cardomom seeds (or 3 or 4 cardomom pods)
1 tbs cumin seeds
1 tbs black peppercorns
1 tsp rock salt or sea salt

OTHER INGREDIENTS

8 - 10 pink shallots - sometimes called French shallots or Asian shallots - peeled
8 - 10 garlic cloves, peeled
Large handful of fresh coriander, including roots (wash well) - very roughly chopped
5 - 10 dried red chillies (or to taste) soaked for 15 minutes in hot water
2 - 5 fresh red chillies (or to taste)
1 thumbsized (approx) piece of fresh galangal (use ginger if galagal not available) - peeled
1 stick fresh lemongrass (remove tough outer layer) roughly chopped
3 - 4 fresh kafir lime leaves (optional but yummy)
1 - 2 tbsp shrimp paste
1 - 2 tbsp oil (peanut oil great, but can substitute any other if preferred)

METHOD

• Toast dry spices for 4 minutes at Varoma temp on speed 1 then allow to cool for a few minutes
• Mill for 10 - 20 seconds on speed 9
• Add all other ingredients and chop on speed 8 for 10 - 15 seconds, using spatula if necessary to incorporate.
• Scrape down inside of lid and bowl and chop on speed 9 for another 10 - 15 seconds until a smooth, paste-like consistency is achieved.
• Add oil
• Set timer for 7 minutes at 100° and cook on speed 1

Paste is now ready to use, or to store for up to 2 weeks in the fridge and indefinitely in the freezer. I store mine in single-use sized containers and freeze so I always have it on hand when the hankering for a curry hits!

Enjoy!