Ingredients:
15 long dried red chillies (about 15g)
1 red onion, chopped
2 long red chillies, de-seeded and chopped
4 tsp galangal, grated
2 tsp fresh turmeric, grated
2 tsp ginger, grated
3 garlic cloves, chopped
3 candlenuts (don’t eat raw)
1 tsp belacan (shrimp paste), toasted
80ml vegetable oil
2 stalks lemongrass, white part only, finely chopped
8 tsp ground coriander
Method:
De-seed dried chillies and soak in warm water for 30 minutes. After this time, drain the chillies, squeeze out the excess water and chop finely.
Place in a food processor with the onion, fresh chilli, galangal, turmeric, ginger, garlic, candlenuts and belacan and blitz to form a fine paste.
Place a saucepan over medium heat. Add the oil and use to stir fry the curry paste for 8–10 minutes, until oil starts to separate; towards the end of the cooking time, you’ll need to stir almost constantly.
Add the coriander and cook, stirring often, for a further minute or 2, until aromatic.
Remove the paste from pan, separate half, set aside to cool, then freeze for later use.
Use the other half in your Malaysian or Singaporean curries.
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