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Thai red paste

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...with the ingredients I bought last week I decided to make some Thai red curry paste that I could freeze...


It is very aromatic, and quite Hot! :) ...some of the ingredients are a bit hard to find, but worth it (especially the Lemongrass which has an amazing smell)


The only thing I couldn't get was the "shrimp paste" (called kapi http://it.wikipedia.org/wiki/Pasta_di_gamberetti ) ...but it has a very strong flavour, and not to everyone's liking... I used some light soy sauce instead.


Ingredients (enough for 3 small curries)

3 or 4 lemon grass stalks

2 or 3 pieces Galangal (or fresh ginger, if you can't find it)

3 or 4 shallots

3 or 4 garlic cloves

1 lime (juice)

lots of Thai red chillies (really... as many as you want! :whistling: )

1 teaspooon each of Cumin & corriander seeds (ground)

1 tablespoon of light soy sauce (or 1 teaspoon of Kapi if you can get it!)



peel and chop everything and then start to blend together, starting with the hardest ingredients like the lemongrass...



It will take quite a few minutes to make sure that everything is well blended (you may need to add 1 or 2 spoons of water to help if it is a bit dry). The paste should be very thick and will have an incredible smell!



divide it into 3 and store it! (or use some of it straight away... like I decided to!)


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Fantastic!!!! I'd like to have it now in the breakfast!!! :rolleyes:


How long do you think is possible preserve it in the freezer??

Do you think it could be preserve after sterilization with boiling?

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Thanks! :rolleyes:


...I think in the freezer it should keep at least 2 or 3 months (mine will not get the chance to stay there that long!) ...in sterilized bottles (pressure sterilised, i.e. canning process) it should keep longer (but it may lose some of the "freshness")....

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