Recipe: Red Curry Paste
RED CURRY PASTE COMBINES THE FIERY HEAT OF CAYENNE PEPPERS WITH THE SWEET AND SAVOURY FLAVOURS OF GINGER AND ROSEMARY
From the Vitality Food Feature ‘FIRE UP YOUR WINTER MEALS‘.
(Makes 1 cup)
Ingredients
- 3 cloves garlic
- 1 slice candied ginger (or 1 Tbsp fresh ginger, grated)
- 1/2 red onion
- 15 cayenne peppers
- 12 fresh or dried lemon verbena leaves (or 4 stalks lemongrass, minced)
- 6 sprigs fresh cilantro (or flat-leaf parsley)
- 3 sprigs fresh rosemary (or 1 Tbsp minced kaffir lime leaves)
- 1 tsp Malabar Black peppercorns, cracked
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 tsp toasted sesame oil
1) In a food processor, combine garlic and ginger. Process until finely chopped. Add onion and process until finely chopped. Add cayenne peppers and process until finely chopped. Add lemon verbena, cilantro, rosemary, peppercorns, coriander, cumin, and salt. Process and, with the motor running, add the sesame oil through the opening in the lid. Process until a smooth paste is achieved.
2) Spoon into a clean jar and cap with the lid. Use immediately or store in the refrigerator for 3 to 4 weeks.
3) One thing I have noticed since taking pleasure in cayenne and other chile peppers is that they become addictive so that I’m cooking with them often. At the same time, I’m able to tolerate hotter and hotter pepper types, which keeps me engaged and keen to learn more about these unpredictable pods.
