26/10/2021
Thai red paste.
Im making with prawns, however would be delicious with fried aubergine, courgette and sugar snap peas for a crunch. But of course use whatever you fancy. Change spice and filling to your choice.
I added a drizzle of oil and left in the fridge until I fry off later then I need to add coconut milk and filling, will upload.
Ingredients:
- A thumb of ginger
-1 white onion or two shallots
-Bunch of fresh leafed coriander
- Two red chillies
- Pinch of tumeric
- 1 and 1/2 juice of the lime
- Garlic (id recomend two chunky bulbs)
- 3 teaspoons of smoked paprika
- 3 Kaffir lime leaves
- Lemongrass, or lemongrass paste..
- Olive oil
- Always s n p.
-Coconut milk and your filling of choice, garnish with a squidge of lime, some extra chillis, and a sprinkle of the good stuff. Coriander.
Please let me know how it goes. Tonight I am serving with sticky rice but I love this paste with egg noodles.
Big love, my curry companions 🌶
