As with the red curry paste, this is just as easy to make at home, then to use a jar as long as you have a blender or food processor. You can keep a batch of this in the fridge until you want to use it. Thai curry pastes make a quick and delicious curry, especially good if you want a curry, and you want it now!
As with the other Thai curry pastes, I do not use the required fish sauce, purely because I am vegetarian and subsitute this with a gluten free soy sauce. If you are a meat eater feel free to splash around the fish sauce!
2 red chillies, chopped (and deseeded if you do not want too much heat)
2 shallots, peeled and chopped
1 inch piece of fresh ginger, peeled and chopped
3 garlic cloves, peeled and chopped
1 tspn ground ginger
1 tspn ground cumin
½ tspn cumin seed
⅛ tspn nutmeg
2 tspn soya sauce
¾ tspn tumeric
1 tspn coconut nectar/honey/mayple syrup
2 kaffir lime leaves
1 can coconut milk
1 tspn lime juice
1 tspn tomato paste
- Place all ingredients except for the coconut milk in a food processor or blender. Slowly add the coconut milk as you blitz to ensure a smooth paste.
- Use or store and enjoy!
how long does the paste keep?
About a week in a tight container kept in the fridge I would say.