Thai Red Curry Paste

Name: Thermomix recipe: Thai Red Curry Paste
Prep time: 30 min
Cook time: 7 min
Ingredients: 1 Tablespoon peppercorns; 1 Teaspoon cumin seeds; 2 Teaspoons coriander seeds; 1 Teaspoon smoked paprika; Generous Pinches pink salt flakes; 8 dried chillies, soaked in boiling water 20 minutes; 2 cloves garlic; 1 stalk lemongrass, white part only; 1 limes zest, finely grated; 2-4 kaffir lime leaves; 1 red onion quartered; 30 Grams galangal, peeled and chopped; 1 birdseye chilli (optional); 2 Tablespoons shrimp paste; 1 Tablespoon fish sauce; 60 Grams Extra Virgin Olive Oil (EVOO)

Prep Time 30 minutes Cook Time 7 minutes Rated: Print

Thai red curry paste is spicy, aromatic and pungent and should be in your fridge at all times just in case you need something quick and tasty!

You can never have too many fridge options, and this is a jar of flavour I just love to have lurking in my fridge. At a moments notice I can add chicken, prawns, beef, veggies, coconut cream, chicken stock, steam the rice and I am in business…big business. No complaints. FakeAway strikes again.

Get your shelf under control with this one. (And make sure you check out our Shelf Control course, it is completely free with Insider Club membership or trial! Isn't it time you joined us?)

Here are just a few of the Shelf Control recipes you can access through joining the course:

Ploughwoman's Pickle Dip

Sausage Focaccia with Pickles

Pickled Beetroot Caprese Salad

Bloody Mary

Fresh Tomato Juice

Apple Scrap Organic Cider Vinegar

Worcestershire Sauce

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Need

1 Tablespoon peppercorns
1 Teaspoon cumin seeds
2 Teaspoons coriander seeds
1 Teaspoon smoked paprika
Generous Pinches pink salt flakes BUY
8 dried chillies, soaked in boiling water 20 minutes
2 cloves garlic
1 stalk lemongrass, white part only
1 limes zest, finely grated
2-4 kaffir lime leaves
1 red onion quartered
30 Grams galangal, peeled and chopped
1 birdseye chilli (optional)
2 Tablespoons shrimp paste
1 Tablespoon fish sauce
60 Grams Extra Virgin Olive Oil (EVOO) BUY

Do

1: Place peppercorns, cumin, coriander, paprika and salt into hot, dry frypan. Fry for a few seconds until slightly smoking. Cool.
2: Place into Thermomix bowl and blend 1 min/speed 9.
3: Drain chillies and reserve liquid. Add to Thermomix bowl.
4: Add remaining ingredients and a little of the reserved chilli water.
5: Blend 20 sec/speed 8.
6: Scrape down and cook 7 min/Varoma/speed 2.
7: Cool slightly before blending 30 sec/speed 8.
8: Place into sterilised jar and refrigerate until use. This will last up to 6 months in the fridge.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!