red curry paste
a staple in my freezer
Having homemade Curry Paste in the freezer, ready to pop into any dish is a must for me. Not only does it make the best curries but it allows me to add some quick flavour to any dish I’m creating. When ever I go to fresh food markets I’m always looking for the Asian stalls to stock up on these ingredients. I make bulk and freeze in ice cube trays so I always have it on hand. Even while I am travelling.
WHAT ARE THE BENEFITS?
The ingredients used in this paste are great for stimulation for the digestion, a circulatory stimulant and antioxidants, being rich in Vitamins. They are effective against colds, flus and congestion. They have anti-bacterial and anti-fungal qualities, they also assist in reducing inflammation, improving skin, levelling out blood sugar and overall immune boosting.
So now you can feel great about consuming your favourite food.
WHAT YOU’LL NEED
10 Fresh Chillies (if your not a fan of spicy hot food or have kids, remove the seeds)
1-2 Lemongrass Stalks (chopped)
10-15 Garlic Cloves
2 tsp of Ground Organic Turmeric (or fresh if you have some)
6 Stalks of Spring Onions
1 tsp Lime Zest
1 tbsp Rapadura Sugar
1/4 cup Organic Cold Pressed Coconut Oil
2 tsp Seaweed Salt
1 tsp Organic Black Pepper
2 tsp Groung Cumin
1 tsp Nutmeg
4-5 tbsp Ground Coriander (or seeds if you have some)
IMPORTANT NOTE: Be sure to source out the best quality spices you can. I purchase most of my spices from here and other I source from local health food stores. It is vital to go to the extra effort of doing this not only because you will notice an extreme difference in the taste
WHAT TO DO
Place all ingredients in a blender or Thermomix and blend.
Or if you are keen, you can use a mortar and pestle, which is how I originally learnt to make this in a Thai Cooking Class.
Once blended to a consistency you are happy with pour into ice-cube trays and keep in the freezer so you always have this on hand.
I like to sometimes add a little extra oil so it’s runnier and easy to pour.