Red curry paste

Homemade curry pastes are easier to make than you think. Fresh and fragrant, they’ll reward you with rich, vibrant curries.

Red curry paste

MAKES 1 CUP PREP AND COOK TIME 25 MINUTES

20 dried long red chillies

1 teaspoon ground coriander

2 teaspoons ground cumin

1 teaspoon hot paprika

2cm piece fresh ginger, chopped finely 3 cloves garlic, quartered

1 medium (170g) red onion, chopped coarsely

1 stalk fresh lemon grass, white part only, sliced thinly

2 tablespoons coarsely chopped fresh coriander, root and stem mixture 2 teaspoons shrimp paste

1 tablespoon peanut oil

1 Place chillies in a small heatproof bowl or jug, cover with boiling water. Stand for 15 minutes; drain.

2 Meanwhile, place the ground coriander, cumin and paprika in a small frying pan over medium heat; cook, stirring continuously, until fragrant.

3 Blend or process chillies and spices with ginger, garlic, onion, lemon grass, coriander mixture and shrimp paste until mixture forms a paste. Add oil; blend until smooth. Spoon paste into a sterilised jar; cover with a thin layer of oil. Seal and refrigerate.

Suitable to freeze or microwave.