Morningpaper- recipe for thai curry pastes please!

[taramac]

I saw on another thread that you make all your own curry pastes and would love recipe/s please as I love making thai curries but kind of make it up as I go along.

Also was thinking of getting one of those smallish food processor/hand blender things to make them in - what do you use?

bump

bump - just in case you are around

tara - think I remember reading mps' little one was poorly? She might not be on for a bit....

go to sainsburys and in their special fine range they have dogs bollocks authentic thai pastes.
I used to make my own but defer to these ones

ooh hello

Let me root that out for you

Red curry paste

You can freeze this, divide into 5 batches

8 dried hot red chilis
5 cloves garlic peeled
5oz shallots, chopped
1 tablespoon fresh lemon grass thinly sliced
2 inches fresh ginger grated
2 tablespoons fresh coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon bright red paprika

blend it all up

then when you want to cook it, heat it up with a can of coconut milk and cook for 30 minutes with whatever else you have bunged in

mp - how is your little one?

Actually for the red curry paste, I would probably go for 3-4 dried chillis, unless you like it SOOPER HOT

BUT this is my favourite

It's indian. It goes with anything - I often cook with salmon or bits of fish.

Morningpaper's favourite curry

1 teaspoon whole brown mustard seeds
1 teaspoon whole cumin seeds
1/2 teaspoon whole fenugreek seeds
1/2 teaspoon whole fennel seeds
10 dried curry leaves
7 oz onions, peeled and finely chopped
6 cloves garlic, pelled and chopped
2 dried chillis

Heat oil in pan, put the above in and stir around for a minute or two. Add half a cup of water and cook 5 minutes until onions are soft.

2 teaspoons fresh giners, grated
half can of tomatoes

Toss them in and stir for 2 minutes or so.

2 tablespoons ground coriander
1 tablespoon ground cumin
4 teaspoons ground fennel
1/2 teaspoon ground tumeric
1 teapsoon cayenne pepper
4 teaspoons bright red paprika
salt

Toss all that in and stir around until it's all nicely coated - 1 minute or so.
Pour in 16 fl oz water. Simmer for 15 minutes.

coconut milk

Stir that in.

This is your baking sauce and makes enough for 2 meals for up to 4 people. When I make this I usually bung half the sauce in the fridge/freezer for another day. Use it like any baking sauce, e.g. pour over your bits of fish and either stick in oven for 30 minutes or stick on the top of the stove for 20-30 minutes. You could fry chicken bits and add the sauce and cook for 20 minutes. I also toss in some nice crisps green things e.g. french beans to give it a nice texture and colour (the sauce is pinky/orange).

Little one is MUCH better, thanks!

2 teaspoons fresh giners, grated

should GINGER

Thanks so much mp - sorry didnt realise your dc was not well! Hope it wasnt anything too serious and thanks for the recipes! Will be cooking at least one next week when we have dinner guests over!

Go for my Favourite Curry

People LOVE that at dinner parties and you can shove your meat and veg in the one pot