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Home Made Red Curry Paste

A great condiment to have on hand to whip up a fast batch of Thai curry.

Posted By: Deirdre K Todd
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Prep Time: 10 minutes | Cook Time: | Ready In: 10 minutes
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US Metric

1 TB coriander seeds, toasted, ground

1 TB cumin seeds, toasted, ground

¼ tsp. whole cloves, toasted, ground

4 TB tomato paste

3 medium shallots, peeled, quartered

½-inch ginger, peeled, thinly sliced

3 cloves garlic

1 TB Aloha shoyu

2 TB patis (fish sauce)

1 tsp. shrimp paste

1 TB paprika

2 TB chilli powder

2 Thai bird chilies

1/2 tsp. turmeric

2 kaffir lime leaves

juice of 1 lime

1 (13.5-14 oz.) can coconut milk *

Cooking Process:

Place all ingredients in a food processor. Process well to form a paste. * To create a curry sauce; add up to 1 more can coconut milk to bring to desired consistency. Paste/sauce will mellow during cooking process.