Red Curry Paste
15 odd dry red chillies
1 tbspn dry roasted coriander seeds
1 tspn dry roasted cumin seeds
3 stalks of lemon grass(6 inches long)
1/4 cup coriander stems and leaves
1/4 cup onion or shallot
2 tbspn garlic
1 tbspn ginger or galangal
1 tspn minced lemon peel
3 kafir lime leaves or normal lime leaves
Soak the red chillies in warm water for 20 mins. Grind to a spice powder - peppercorns, coriander seeds, cumin seeds. Chop lemongrass finely and add to a blender. Add the red chillies and spice powder. Add coriander leaves and stems, onion, garlic, ginger, lemon peel, lime leaves, salt to taste. Grind to a fine paste with very little water.
This curry paste can be stored in a jar in the refrigerator for up to 2 weeks.
Thai Red Curry
3 tbspn red curry paste
1 tbspn oil
Vegetables of choice - carrots, bell peppers, babycorn, broccoli
1 cup thick coconut milk
2 cups thin coconut milk
salt to taste
juice of lemon
Heat oil in a wok, add the curry paste and fry well. Add the vegetables of choice and cook till done. Vegetables should still retain some crunch. Add salt and a small piece of jaggery. Add the thick and thin coconut milk and bring to a boil. Take it off the heat. Add the juice of a lemon. Serve with steamed rice.