Thai Red Curry Paste

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Thai Red Curry Paste

For some reason I tend to turn to a red curry when I want a beef Thai curry and go for green when I’m in the mood for chicken. No reason really, so feel free to use this paste however you prefer.

makes 4 to 5 tablespoons
takes 5 minutes
6 large red chillies, deseeded
3 stalks lemon grass, sliced
1 thumb sized piece ginger, chopped
4-6 garlic cloves, peeled

1. Whizz the chillies, lemon grass, ginger and garlic with 2 tablespoons of oil in a food processor until you have a chunky puree.

2. Use as per the red curry recipe.

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