Thai Red Curry Paste
Amazing fragrant Thai curry paste, double the recipe and keep in an airtight jar in the fridge.
10 - 15
minutes
0 - 0
minutes
10
servingsIngredients
- 1 Pinch of Sea Salt (to taste)
- 4 Limes (Juice and Zest)
- 8 Shallots
- 6 tbsp of Coconut Oil
- 1 Splash of Fish Sauce (Nam Pla)
- 8 Red Chilli
- 6 Lemon Juice
- 10 cloves of Garlic
- 1 Large Knob of Ginger (Fresh)
- 1 tbsp of Cumin Seeds
Method
- Chuck all your ingredients into a food processor and blitz for 3-4 minutes, pop into an airtight container and keep in the fridge for up to 2 weeks
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