skinnymixer’s Thai Red Curry Paste

One of my favourite Skinnymixer’s has been nagging me for months to make a Thai Red Curry, and I finally tried my hand at it. Here is the paste recipe, which will make enough paste for 4 curries – but you can also use it to marinate chicken to grill or add to soups for a Thai twist. Enjoy xx 

skinnymixer's Thai Red Curry Paste

 

Author: skinnymixer's

Type: Curry

Cuisine: Thai

Serves: 4

Ingredients

• 200 g shallots, peeled (the small brown ones)
• 80g coconut oil (or preferred oil)
• 40 g cloves of garlic, peeled
• 30 g ginger, sliced into thin round coins
• 30 g stalk of lemon grass, white part only, roughly chopped (about 2-3 stalks)
• 25 g roasted shrimp paste (from supermarket, optional for vegetarian)
• 10 g coriander roots and stalks/leaves
• 5-10 dried red chillis (depending on spice preference, for a milder curry deseed the chillis)
• 4 single kaffir lime leaves
• 2 tsp paprika
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp salt
• 1 tsp turmeric
• ¼ tsp peppercorns

Directions

1. Add all ingredients to mixer bowl, blend for 30 sec/speed 9/MC on. Scrape bowl down and repeat 2-3 times until smooth.
2. Divide into 4 portions and freeze in snap lock bags.

Notes

Bellini Users

Use your sharp blade for this recipe.

At step 1 add on extra processing time until paste is smooth.

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