Red curry paste from From Curries to Kebabs: Recipes From the Indian Spice Trail by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eurydice on June 01, 2010

    This was surprisingly quick and easy, and I'll never need to grumble again how the premade pastes seem to be mostly salt and/or sugar. I used only a small fraction of the chilli and paprika suggested, so as to let the other beautifully fragrant Thai flavours come into their own. I substituted ginger for the galangal, but there's no real flavour substitute for kaffir - though I used leaves, not rind.

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