Sophia's Kitchen's video: Thai Red Curry Paste for Thermomix Sophia s Kitchen

This red curry paste is the ultimate base for your amazing Thai curries and lasts for ages! L I N K S Thai red curry salmon: https://youtu.be/fYDkoetSNq0 S O C I A L S Instagram https://www.instagram.com/sophiaskitchen.world/ Facebook https://www.facebook.com/sophiaskitchenHome/ Pinterest https://www.pinterest.co.uk/sophiaskitchenworld/ W E B S I T E Blog: https://sophiaskitchen.blog/ S H O P Worldwide: https://thermishop.co.uk AU and NZ: https://thermishop.com.au F I L M Video and edit by Rebecca Munroe R E C I P E Ingredients 20g cumin seeds10g coriander seeds 15g dried red chillies 20g white peppercorns 20g sea salt2 tsp shrimp paste60g coriander root (or fresh coriander) 12 garlic cloves2 lemongrass stalks, cut in small pieces 30g galangal, in small chunks 30g fresh ginger, sliced 1 lime, zest only150g red onion, peeled and halved30g fresh turmeric, in small chunks Method Place the cumin seeds and coriander seeds in a dry frying pan and fry until you can smell the aromas, stirring constantly. Remove and place in the mixing bowl. Add the chillies, peppercorns and salt to the mixing bowl then grind 1 Min. / Speed 10. Add the shrimp paste, coriander, garlic cloves, lemongrass stalks, galangal, ginger, lime zest, red onion and turmeric then blend 30-45 Sec. / Speed 9 until a smooth paste has formed. You may have to stop and scrape down the bowl from time to time. Transfer the paste into jars and store in the fridge for up to 2 weeks. You could also place individual portions in an ice cube tray and freeze.