Red Curry Paste

Hot, Screaming Red chili wonder

An Indiansed version, made with easily available components.

Ingredients

• 10 red chilles , soaked in warm water for few minutes and drained
• 1 onion , chopped
• 4 garlic cloves
• 1 tbsp grated ginger, instead of thai galangal
• 2 lemongrass stalks
• few stalks of coriander leaves
• 1 tbsp coriander powder
• 2 tbsp cumin seeds powder
• 1/2 tsp white peppercorn
• 1/2 tsp salt

Method

Grind all the ingredients to a paste in a mixer jar using very little water. Store in an airtight container (for up to 1 month). Alternatively, freeze for up to 3 months.

Use as required.

Recipe Courtesy: Tarla Dalal

Note: Lemon grass is called “hare chai ki patti” in Hindi. Your local bhaajiwala or the herb aisle of supermarkets, will have this highly aromatic green.

Note: To get a brighter hue, use “kashmiri” red chilies. They impart a beautiful color and are not very spicy.

Hot. Hot. Hot.

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