I usually cheat when it comes to making a Thai curry paste and use a shop bought jar because I’m lazy – but I really should’nt because making an authentic thai curry paste is really simple, a handfull of fresh ingredients blitzed up and your ready to go – and you can taste the difference!  So heres my Taste of Thailand – Glasga Stylee!  You might need to hit an Asian supermarket for a couple of the ingredients, but sweet mother of jebus, its worth it!

Ingredients

• 1 shallot, chopped
• 1 stalk lemongrass, minced
• 1-2 red chilies
• 4 cloves garlic
• 1 thumb-size piece galangal or ginger, sliced
• 2 tbsp tomato ketchup
• 1/2 tbsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp ground white pepper
• 3 tbsp nam pla (fish sauce)
• 1 tsp belachan (shrimp paste)
• 1 tsp sugar
• 1 & 1/2 to 2 tbsp chili powder
• 1/4 can coconut milk (just enough to keep the blades spinning) – reserve rest for cooking the curry
• Juice of 1 freshly-squeezed lime

Preparation:

1. Place all ingredients in a food processor and process well to create a fragrant Thai red curry paste.
2. Fry the paste in a little olive oil to release the fragrance before adding your choice of meat, or vegetables. (Here I used prawns, chorizo sausages, palm heart, green beans, spring onion and sweetcorn)
3. Add remaining can of coconut milk to create the curry sauce. If more sauce is desired, add 1/2 cup chicken/vegetable stock.
4. You can also add a cinnamon stick, and 2-3 whole kaffir lime leaves if desired (available fresh or frozen at Asian stores).
5. Before serving, always do a taste test. If not salty or flavorful enough, add more fish sauce . If too salty, add another squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk or some chicken or vegetable stock.
6. When serving your curry, sprinkle over a handful of fresh coriander, and ENJOY!

Here she is served with Thai Glutinous rice, sliced Takuan (Japanese) or Danmuji (Korean), and Gim (roasted salted Laver)….Namaste!