THE FRESH HERBS (substituting any dry herbs will still work)
10medium garlic clovesrough chopped
4medium shallotspeeled and chopped
1stalklemongrass stalksliced and diced
1tbspfresh coriander rootsave the leaf for the curry
1/2fresh kaffir limezest
THE THAI RED CURRY PASTE
Add the dry spices into the pestle and mortar and give them a good pounding for about 5 minutes or until well ground. This takes a bit of effort but it is well worth it. If you are in a rush or not into a little workout you can use a blender to make this curry paste. Put the ground spices in a bowl and aside to use later.
Put the sliced and chopped fresh herbs into the pestle one at a time and pound with the mortar for a minute or two to start breaking them down. Keep adding each fresh chopped herb and pounding to start to form a paste. Continue to pound unto the paste is smooth.
Add the oil and the dry spices to the herb paste. Now grind and pound the paste for another 3-5 minutes until the oils arse all combined and the paste is smooth.
Pour in the fish sauce and work it into the paste with the mortar.
Your Thai red curry paste is now ready to use.
Use your amazing fresh Thai red curry paste for a Red Fish Curry or a slow cooked Thai Vegetable Curry or a Chicken Curry.
Course: Main Meals, Sauces, Condiments and Preserves