Thai red curry paste

Ingredients for 1 servings:

• 30 g chili pepper(s), small, red
• 100 g pepper, red, long, mild
• 150 g tomatoes, fully ripe (flesh only)
• 20 g lemongrass, fresh or frozen
• 20 g shallot(s) (small red onions)
• 30 g garlic cloves, fresh
• 20 g galangal, fresh or frozen
• 4 g kaffir lime leaves, fresh or frozen
• 10 g shrimp paste (terasi udang)
• 150 g coconut water
• 2 tbsp fresh lemon juice
• 5 g cumin powder
• 7 g salt or chicken broth, stock
• 1 tbsp Glutamate, highly purified, (Aji-No-Moto)
• 4 tbsp palm oil, premium quality

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

The base paste for all beef and chicken dishes. 50 g of this is needed for a 4-person meal. The paste can be frozen in portions.

Wash and/or peel all vegetables and fruit. Grab the small red chilies by the stem and cut into thirds. Leave the seeds and discard the stem. Remove the stems from the red chili peppers, wash them, cut them lengthwise, open them up, and remove the seeds and membranes. Halve the empty pod lengthwise and cut crosswise into pieces approximately 1 cm wide. Remove the stems from the tomatoes, quarter them lengthwise, and remove the green stem and seeds. Cut the tomato quarters crosswise into thirds. Wash the fresh lemongrass, remove the tough stem at the bottom, discard the brown and wilted leaves, and use only the white parts. Cut these into thin slices. Remove the outer, green leaves if necessary. Weigh and thaw frozen goods. Trim both ends of the shallots and garlic cloves, peel them, and halve them lengthwise and crosswise. Peel the fresh galangal, cut into thin slices, and chop them. Weigh and thaw the frozen produce. Remove the center stalks from the fresh kaffir lime leaves and cut the leaf halves crosswise into approximately 6 mm wide strips. Crumble the shrimp paste. To make the fresh lemon juice, wash a lemon and cut a piece lengthwise to the right and left of the stem. Deseed the cores and squeeze the juice by hand. Discard the empty cores and the center (contains bitter substances). Mix the lemon juice with the coconut water. Heat a wok, add the oil, and heat until hot. First, add the onions and garlic cloves and stir-fry for 30 seconds. Add the chili peppers and chili and stir-fry for 30 seconds. Add the tomatoes, lemongrass, and galangal and stir-fry for 1 minute. Add the crumbled shrimp paste and stir-fry. Deglaze with the coconut water and add the kaffir lime leaves. Mix everything thoroughly, stir in the cumin powder, chicken broth, and (optional) aji no moto, and simmer with the lid on for 2 minutes. Remove from the heat and let cool with the lid on. Transfer everything from the wok to a blender and blend at full speed for 2 minutes until smooth. Return to the wok and allow to thicken slightly. Fill 50g portions into plastic bags and freeze. Note: The paste is used in conjunction with 250ml creamy coconut milk and the same amount of coconut water to make, for example, “Red Thai Curry.” The photo shows the 50g usage.