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Thursday, December 3, 2009

Thai Red Yuzu Curry paste

Spicy, and ultra flavorful and can be used in a wide variety of dishes. Instead of using kaffir lime leaves, i am using yuzu to give a very unique flavor to this classic paste.

8 dried guajillo chilis
20 fresh thai chilis
1 tbsp coriander seeds, toasted
1 tbsp cumin seeds, toasted
1 tsp black peppercorns, toasted
3 stalks lemongrass, chopped
2 tbsp ginger
8 cloves garlic
1/2 yuzu, seeds removed
1 tsp sea salt
1 tbsp chinese fermented bean curd (this replaces the fish sauce and is necessary)

Place all ingredients in a food processor and process till a smooth paste, adding a little water if needed.

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