This is a delicious Thai curry paste that is easy to make if you have a good blender or a Thermomix… If you don’t and would like an arm work out, you could make this the traditional Thai was and use a Mortar and Pestle.
It may be a bit expensive to buy all the ingredients (lemongrass and kaffir lime in particular) but can I encourage you, if you like this sort of thing, to grab a pot and plant some lemon grass, it grows like a weed and is pretty hard to kill… just give it lots of sun! I grow my own Chillies and have a Kaffir Lime tree, so this turns into a very economical paste for me. I buy my Galangal (Galnaga) from my local Asian store in the freezer section, so it just stays there for when I need it, but I think I might see if I can plant some… it has definitely been tropical enough this summer for it to grow well. The other great thing about making it yourself, is if you have allergies, then you can monitor what goes into it and finally eat some yummy Thai food!
I find it very difficult to grow coriander here in Queensland, as it keeps going to seed, so I only get the use of the leaves for about 3 weeks, then off it goes. SO now I dig it up wash off the root and freeze the stems and roots into approximate bunches. They are fantastic in the freezer and then nothing goes to waste. You could do the same thing to coriander that you buy in the shop. when you get it home, cut off the root and put it into the freezer straight away! This way, you aren’t wasting anything!
This recipe makes enough for about 3 – 4 curries, depending on how much you use! There is no reason why you couldn’t double the ingredients and make a big batch if you use it a lot.
3. Add into the mixing bowl, chilies, onion, garlic, lemons grass, galangal, coriander roots and stems, lime rind and lime leaves, blend to a paste, 30 seconds/speed 8, scrape down the bowl and repeat.
4. Add paprika, turmeric and reserved milled seeds. Blend 30 seconds/speed 4, scrape down the bowl and repeat.
5. Place the contents of the mixing bowl into a sterilized jar and refrigerate. It should last up to 6 months.