Thai red curry paste made yourself from fresh ingredients is so much tastier. My husband is allergic to fish and often there is a fish or shellfish component in the ready-made jars that you can buy in the store. I have been thinking about it for a long time over to figure out the right flavor and this is the result. I'm curious what you think :-)
Ingredients
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5 red peppers (large Spanish or lombok) 2 strings of green peppercorns 1 stalk of sereh (lemongrass) 6 lime leaves (djeroek poeroet) 1 lime 4 Thai onions or shallots 1 cm fresh ginger 2 or 3 sprigs of Thai basil |
2 cloves of garlic 2 cloves (ground) 3 teaspoons coriander seeds (ground) 3 teaspoons cumin seeds (ground) 1 teaspoon galangal 1 teaspoon cardamom (ground) 2 teaspoons salt olive oil |
Kitchen utensils
Hand blender or food processor
3 glass jars or small sealable containers
Preparation
Remove the green peppercorns from the stalks. Remove the seeds from the red peppers. Peel and grate the ginger. Chop the red pepper, half stalk of lemongrass (bottom part), garlic, lime leaves and basil leaves into small pieces if you are using a hand blender or coarsely if you are using a food processor. Add the dry herbs and the juice of the lime. Then blend it into a paste and add 1 or 2 tablespoons of olive oil to make it smooth. Store the paste in glass jars with a layer of olive oil on top, you can then keep it in the refrigerator for about three weeks.
Most of the ingredients can be bought at a good toko, oriental supermarket or organic shop. I always buy the fresh sereh, lime leaves, green peppercorns and red peppers in larger quantities and store them in the freezer until I need them.
This recipe can be used for a vegetarian Thai curry or if you prefer you can also add chicken or fish and it is best with creamy coconut milk. This red curry is mildly spicy and children like it too. Do you like it hot? , then you do not remove the seeds from the red peppers. I usually serve fresh peppers for the enthusiast. The amount can be used for one large meal (4 to 5 people) or three small meals (2 people).
and oh yes...you keep the top half of the lemongrass stalk...which is very tasty in a cup of green tea :-)