Thai cuisine has a mix of spicy, sweet and fresh flavours. The freshness of the herbs balances out the chilli in such a perfect way. A Thai curry can be very spicy but it’s also packed with flavours. By making your own paste you can control how much chilli to put in and also control what’s in the paste. This recipe might have a few ingredients but it’s super easy to make and you can store it in the fridge, ready to be used.
GF DF
Ingredients:
1-2 red/green chilli
½ red onion
1 stalk fresh lemongrass or 2 teaspoon minced
3 cloves of garlic
1 inch fresh ginger
1 tablespoon tomato paste
1-2 teaspoons chilli powder
1 ½ teaspoon cumin
1 teaspoon dried coriander
1 teaspoon dried sweet basil
1/3 teaspoon white pepper
2 tablespoons fish sauce
1 tablespoon shrimp paste
1 tablespoon coconut sugar
3 table spoons coconut milk
Juice from ½ lime or 2-3 tablespoons
Directions
- Start by bringing out a food processor. You could use a hand mixer too but make sure you chop the bigger ingredients first.
- Peel and roughly chop the onion before placing it the blender. Mix it around until chopped in smaller pieces.
- Add all the remaining ingredients and mix it all together until a fine paste
- Taste it off and more of what’s missing for you. All done! Place in a glass jar and store in the fridge for a few days. For ½ can of coconut milk you might need 2-3 tablespoons of homemade paste
Reminder
The paste will be very spicy and filled with flavours. This will balance out when you add to your creamy coconut curry.
