Essential Thai Red Curry Paste

Instructions

• 1Cut off the stalks from the dried chilies and shake the chilies to remove the seeds. Discard the seeds. Place the chilies in a heatproof bowl, cover with boiling water and allow to stand for 30 minutes to hydrate. Drain.
• 2Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the drained chilies with the remaining ingredients, except the oil. Process until a fine paste forms, scraping down the side occasionally. With the processor on, slowly add the oil through the feed chute and process to emulsify.
• 3While a conventional red curry is hard to beat, this paste has so many other uses. Use it as a marinade, add it to a stir-fry or soup or toss through your favorite noodle dish. Simmer it with coconut milk for Thai mussels, add to grilled shrimp or brush onto chicken before a smoky barbecue. It’ll keep in the fridge for a week or freeze it in ice cube trays and pop one out when you need it.