Making your own paste can be a way for you to prefect your own flavor profiles in your curry.
Ingredients
8 EA red chili peppers
2 EA lemon grass
2 OZ / 50 G galangal
6 EA garlic
2 TSP cumin seeds
2 TSP coriander seeds
8 EA shallots
6 EA kaffir lime leave
1 TSP shrimp Paste
2 EA dry red chili
1 TBSP paprika
10.5 OZ / 300 G tomato paste
2 TBSP brown sugar
1 TSP salt
3.5 OZ / 100 ML water
Directions
Crush your lemon grass with the back of your knife and chop up into smaller bits. Peel your galangal, shallots and garlic. Chop the stalk of the end of the chili.
Add your cumin seeds, coriander seeds, lime leaves, paprika, dry red chili to the mixing bowl and cook out to release the flavors. Sauté for 4 minutes / 265°F|130°C.
With the measuring cup inserted, blend your spices for 30 seconds / speed 10. Scrape down the sides of the bowl.
Add the lemon grass, shallots, shrimp paste, garlic, galangal, tomato paste and fresh chili to the mixing bowl and sauté your mix for 14 minutes.
Once cooked, scrape down the sides of the mixing bowl then add your water, sugar and salt. Blend your mix for 30 seconds / speed 10.
Scrape down the sides of the mixing bowl and blend again for 45 seconds / speed 10. Transfer to a container and use it whenever you want it.
You are done! You can use this as a base for curries or soups.
Recipe Note
TIP:
If you can not find galangal, you can substitute it with ginger. If you can not find Kaffir lime leaf, you can use juice and zest of 2 limes.
