Cookbook

62
Thai Red Curry Paste
1 Prep 25 minutes / Cook 5 minutes
2 Makes 1 cup
20 dried long red chillies, seeds removed
4cm piece galangal or ginger, peeled, thinly sliced
2 lemongrass stems, trimmed, roughly chopped
12 – 14 coriander roots, scraped clean
1 teaspoon roasted shrimp paste (belacan), optional (See
Tip)
10 fresh kar lime leaves, stems removed, thinly shredded
80ml (⅓ cup) rice bran or vegetable oil
4 Asian or red shallots, roughly chopped
12 cloves garlic, peeled
2 teaspoons salt
1. Place chillies in a heatproof bowl. Cover with boiling water and
soak for approximately 15 minutes or until softened then drain.
2. Place soaked chillies and remaining ingredients into blender
jug and secure lid.
4 BLEND 2 minutes, scraping down sides of blender if necessary.
Storage: transfer to a clean glass jar. Paste can be stored in
refrigerator with a little extra oil over the top for 1 week or
frozen for 1 month.
Tip: roasted shrimp paste can be bought form the Asian aisle
of your supermarket. If you can’t get roasted shrimp paste use
unroasted shrimp paste however you will need to roast it prior
to use. Wrap the shrimp paste in a piece of aluminium foil.
Cook in a preheated hot oven-grill for 1 – 2 minutes each side.
Red Curry Prawn Skewers
1 Prep 10 minutes plus 1 hour to marinate / Cook 5 minutes
2 Serves 4
125ml (½ cup) coconut milk
80g (⅓ cup) Thai red curry paste
4 kar lime leaves
600g (about 20) large green (uncooked) king prawns,
peeled, tails kept intact
20 bamboo or wooden skewers
Fresh coriander leaves and lime wedges, to serve
1. Place coconut milk, curry paste and kar lime leaves into
blender jug and secure lid.
4 PUREE 10 seconds or until combined.
2. Pour coconut milk mixture into a bowl and add prawns. Toss to
combine, cover and place in the fridge for 1 hour to marinate.
3. Meanwhile soak skewers in a bowl of cold water for 30 minutes
and drain.
4. Preheat a barbecue or chargrill on medium high heat. Thread
prawns onto bamboo skewers. Cook, in batches, for 1 – 2
minutes each side or until cooked through.
Serve: transfer to a large serving platter. Squeeze over lime and
garnish with coriander.