Thai Red Curry Paste
This dark, pungent curry paste makes a delightful alternative to dry, ground spices. I have included it in the recipes for Angel-hair Pasta with Thai Spiced Prawns, Thai Fish Cakes with Cucumber Dipping Sauce and Baked Thai Red Curry Chicken with Coriander Chutney, so it's best to make it in bulk, freeze and use it as and when you need it. It freezes really well, which means that you don't have to shop for small amounts of the ingredients.
Makes 8 tablespoons, ½ pint (275 ml)
|4 medium red chillies|
|4 level teaspoons coriander seeds|
|2 level teaspoons cumin seeds|
|4 stems lemon grass, trimmed and chopped|
|2 level teaspoons grated fresh ginger|
|6 cloves garlic|
|grated zest and juice 2 limes|
|2 level dessertspoons hot paprika|
|Oven temperatures and Conversions|
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This recipe is taken from Delia Smith’s Summer Collection.
Begin by splitting the chillies in half and removing and discarding the seeds.
After that wash your hands, because the seeds are very fiery and if you touch the delicate skin on your face after handling them it can smart and burn (I've done it so often!).
Now take a small frying pan and pre-heat it over a medium heat, then add the coriander and cumin seeds and toss them around in the dry pan to roast them and draw out their flavours.
After about 5 minutes tip them into a mortar and crush them finely to a powder.
Now simply place the chillies, spices and all the other ingredients in a food processor and whiz them to a coarse paste.
Then freeze in 2-tablespoon portions – and don't forget to label and date.
It will keep for 2 months.
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If you have some Thai Red Curry Paste to hand, this makes a very speedy supper dish. Serve with Spiced Pilau Rice with Nuts.
If you have some Thai Red Curry Paste to hand, these little fish cakes make a wonderfully different first course, especially if the rest of the meal has a spicy theme.
Lovely spicy flavours here: just fry the prawns with onions and garlic, tomatoes, lime, wine and Thai red curry paste, cook the finest of pasta, then combine it all for a really wonderful and easy supper dish.
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