Thai Cuisine

Red curry paste

Cuisine: Thai Created by Sujet Saengkham

Ingredients

10 large dried red chillies
1 stalk lemongrass, white section only, sliced
2cm piece galangal, sliced
Rind of 1 kaffir lime
1 eschallot, sliced
7 cloves garlic
1 cm piece fresh turmeric, sliced
1 tbs shrimp paste
2 to 3 red birds eye chillies
½ cup water

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Preparation

Soak dried chillies in warm water for 10 minutes until soft. Drain and place into a blender with remaining ingredients. Process until it forms a smooth paste.

Fry paste in vegetable oil for 10 minutes to remove the raw taste. Spoon into a clean dry jar and store in the refrigerator.

Thai Restaurants

Displaying 10 of 823 Thai Restaurants.

Restaurant		Suburb
1.	Bank's Thai Restaurant	Enmore
2.	Pavilion Hotel	Sydney
3.	Asian Gateway	Nightcliff
4.	Ayutthaya	Belconnen
5.	Dickson Asian Noodle House	Dickson
6.	Lemon Grass Thai City	City
7.	Sukothai	Yarralumla
8.	Thai Amarin	Kingston
9.	Thai Garden	Dickson
10.	Three Mothers Thai	City

22 Dec 2010 11:34 AEST

Anthony

White Gum Valley

Red Curry Paste

I was unable to get any fresh turmeric, so I instead used about 1tsp of dried turmeric. Obviously, it turned into a yellow curry. However, it tasted great!

14 Dec 2009 03:36 AEST

Steve Carberry

Marsfield

Great Thai Curry Paste

This is a fanatstic Red Thai Curry Paste. It is very easy to make and the fact that you cook out the rawness of the paste just improves the flavour. I suggest that if you love Thai food make this Curry Paste and cook the Roasted Red Duck Curry..... it is awesome!!!! I use already roasted Duck Breast. If you do get the chance try Suget's Restaurant 'Spice I am' in Darlinghurt in Sydney. The food is as good as what you get in Bangkok........Aroy ma!!!!!!!

30 Aug 2009 09:45 AEST

Kaleb

Syndal

very good indeed

it is a very nice curry paste

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