Thai Curry Paste
by Amarendra Mulye
Added to 4 cookbooks
This recipe has been viewed 8013 times
Thai curry Paste is a basic paste used in many of the thai recipes. This can be prepared well in advance.
Method- Soak kashmiri red chillies in warm water for 10 minutes
- Transfer all the ingredients in blender
- Add little water and grind into a smooth paste.
- Heat the oil in non-stick pan, add the paste and saute for 5-8 minutes on a slow flame.
- Store the paste in an air-tight container in refrigerator and use when required.
Note- This paste can be stored for approximately 3to 4 weeks.
- If storage is not required, then water can be substituted with Fresh coconut milk
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This recipe was contributed by Amarendra Mulye on 10 Feb 2011
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