Thai Red Curry Paste - Skinnymixers

skinnymixers.com.au

Sharon Sibthorpe

200 g shallots peeled (the small brown ones)

40 g cloves of garlic peeled

40 g ginger sliced into thin round coins

30 g stalk of lemon grass white part only, roughly chopped (about 2 to 3 stalks)

20 g roasted shrimp paste from supermarket, optional for vegetarian

10 g coriander roots and stalks/leaves

5 to 10 dried red chillis depending on spice preference, for a milder curry deseed the chillis

4 double makrut lime leaves

2 tsp sweet paprika

2 tsp cumin seeds

2 tsp coriander seeds

1 tsp salt

1 tsp turmeric

50 g water (optional to help process)

Metric - Imperial

Directions at skinnymixers.com.au

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