Tuesday, 12 October 2010

Thai Red Curry Paste

This is so worth learning how to make; it tastes great, looks impressive but really couldn't be easier. It also keeps really well in the fridge and can be used from frozen (I like to freeze it in ice cube trays) so prep a large batch and have it ready whenever you need it. Most large supermarkets will stock all the ingredients you will need.

2 large red chilies (seeded if you don't want it too hot..)
2 dried red chilies (optional, if you like it really hot)
1 thumb Thai ginger
1 thumb normal ginger
3 cloves garlic
2 tsp fish sauce
2 sticks lemon grass
1 tsp ground coriander
1 tsp ground cumin
1 small bunch of coriander, stalks only, save the leaves to garnish the end dish
juice of 1 lime

Peel the ginger and garlic. Remove the ends and the outer leaves of the lemongrass and chop into chunks.
Put all the ingredients into a small blender and blend well into a smooth paste. Add a teaspoon of vegetable or coconut oil to help with the blending if necessary.

Tiger Prawns with angel hair pasta

Heat a tablespoon of vegetable oil in a large wok. Add a heaped tablespoon of the Thai red curry paste and cook for a few minutes over a medium heat. Add the prawns and some chopped fresh tomatoes and cook through. If you like a milder, saucier curry you can add a small tin of coconut milk at this point and heat it through.
Season with extra lime and salt if needed. Spoon over cooked flour vermicelli and garnish with good handfuls of roughly chopped coriander leaves.

1 comment:

  1. Ooh, I am definitely going to make this Rose - it will make that pumpkin and prawn curry even nicer I suspect

    Emma xx