A well-made curry paste is one of the foundation components for any cuisine. Presenting below is a basic paste recipe which can be used as a base for Thai soups, curries and stir fry dishes.

A mortar and pestle work the best here and is the most traditional way to make the paste because it allows slow and cold grinding. One can also use a blender to speed up the process.

Makes about ¾ cup of paste and can last for four uses.

Shelf life: 3-4 months in the freezer

Time: 20-30 min

Red Curry Paste

Ingredients:

• 15 cloves garlic
• 15 dried red chillies
• ¼ cup finely chopped onions
• 3 tsp coriander seeds
• 3 tsp cumin seed
• 2 tsp oregano
• 2 tsp black pepper
• 3 tbsp lemon juice
• 2 tbsp ginger paste
• 4 tbsp lemongrass paste
• 4 tbsp coriander leaves (finely chopped)
• ¼ tsp immunity powder
• salt to taste

Method:

1. Wash the dried chillies, cut them into two halves and soak it in hot water to soften for about 20 minutes. It will also help to deseed the chillies too.
2. Roast coriander seeds, cumin, oregano and pepper in a pan.
3. Let it cool completely and then grind well.
4. Drain the chillies from the water and grind.
5. Now add onions and make a fine paste.
6. Add ginger, garlic, lemongrass paste, lemon juice, salt, immunity powder and coriander leaves and grind well until smooth.
7. The paste is now ready.
8. Store in an airtight container.

Variations:

• Use this paste in a diluted form with assorted steamed or stir-fried vegetables as per seasonal availability.
• Lemongrass stalks can be used in place of lemongrass paste.
• Ginger can be replaced with galangal (Thai ginger).