skinnymixer's Thai Red Curry Paste

Prep Time5 mins

Cook Time2 mins

Total Time7 mins

Course: Curry

Cuisine: Thai

Servings:

Calories: 277kcal

200 g shallots peeled (the small brown ones)
80 g 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

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

Bellini Users

Use your sharp blade for this recipe.

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