Terry’s Kitchen

Red Curry Paste
Green Curry Paste
Musaman Curry Paste

Red Curry Paste

Preparation time: 20 minutes
Cooking time: 6 minutes

Makes: approximately 250ml (8 fl oz)

1 tbspn coriander seeds
2 tsps cumin seeds
1 tsp black peppercorns
2 tsp shrimp paste See here
1 tsp ground nutmeg
12 dried or fresh red chillies, roughly chopped
20 red asian shallots, chopped See here
2 tbspns oil
4 stems lemon grass (white part only), finely chopped
12 small cloves of garlic, chopped
2 tbspns fresh coriander stems, chopped
2 tbsns fresh coriander roots, chopped (Coriander roots have a deeper, more intense flavour than the leaves. If not available double up on the stems)
6 kaffir lime leaves, chopped
2 tsps grated lime rind
2 tsps salt
2 tsps ground turmeric
1 tsps paprika

Place the coriander and cumin seeds in a dry frying pan and roast over a mediu, heat for 2 to 3 minutes, shaking the pan constantly.

Place the roasted spices and peppercorns in your spice grinder (or mortar and pestle) and grind to a fine powder.

Wrap the shrimp paste in a small piece of foil and cook under a hot grill for 3 minutes, turning the package twice.

Place the ground spices, shrimp paste, nutmeg and chilli in a food processor and process for 5 seconds.
Add the remainin ingredients and process for 20 seconds at a time, scraping down the sides of the processor bowl each time, until a smooth paste is formed.

Green Curry Paste

Preparation time: 20 minutes
Cooking time: 6 minutes

Makes: approximately 250ml (8 fl oz)

1 tbspn coriander seeds
2 tsps cumin seeds
1 tsp black peppercorns
2 tsp shrimp paste
8 large green chillies, roughly chopped
20 red asian shallots See here
5cm (2 inches) fresh galangal, chopped
12 small cloves of garlic, chopped
100g (3 1/3 oz) fresh coriander leaves and stem, chopped
6 kaffir lime leaves, chopped
3 stems lemon grass (white part only), finely chopped
2 tsps grated lime rind
2 tsps salt
2 tbspns oil

Place the coriander and cumin seeds in a dry pan and dry fry over medium heat for 2 minutes, shaking the pan constantly.

Pound or grind the roasted spices and the peppercorns until finely ground.

Wrap the shrimp paste in foil and grill for 3 minutes, turning the package twice.

Place the fground spices and shrimp paste in a food processor and process for 5 seconds.
Add the remaining ingredients and process for 20 minutes at a time, scrapping down the sides of the processor bowl each time, until a smooth paste is formed.

Musaman Curry Paste

Preparation time: 10 minutes
Cooking time: 3 minutes

Makes: 1 cup

1 tbspn coriander seeds
1 tbspn cumin seeds
The seeds from 4 cardamom pods
2 tsps bllack peppercorns
1 tbspn shrimp paste
1 tsp nutmeg
1/2 tsp ground cloves
15 dried red chillies
10 red asian shallots, chopped
2 stems lemon grass (white part only), finely chopped
6 small cloves of garlic, chopped
1 tbspn oil

Place the coriander, cumin and cardamom seeds in a dry frying pan and roast over a medium heat for 2-3 minutes, shaking the pan constantly.

Place the roasted spices and the peppercorns into a spice grinder or mortar and pestle and grind to fine powder.

Place the spices and remaining inredients in a food processor.
Process for 20 seconds and scrape down the sides of the bowl.
Continue processing for 5 seconds at a time, wiping down the sides of the bowl each time, until a smooth paste is formed

Red Asian Shallots

Small reddish-purple onions, these grow in bulbs, like garlic and are sold in segments that look like large cloves of garlic. They have a concentrated flavor and are easy to slice and grind. If unavailable. substitute French shallots or brown or red onions.