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Wagamama Red Curry Paste

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Preparation Time: 20 minutes
Cooking time: 0 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 3
This recipe has been visited 4514 times
Ingredients:
 10 dried red chillies, soaked in hot water & roughly chopped
 3cm piece ginger or galangal root, peeled & finely chopped
 2 lemongrass stalks, outer leaves removed, finely chopped
  zest of 2 limes
 1 tbsp(s) finely chopped coriander stems
 1 tbsp(s) chopped shallots
 1 tbsp(s) chopped garlic
 1 tsp(s) light brown sugar
  salt & white pepper
  vegetable oil
Makes enough for 2-3 recipes. From the Wagamama cookbook.
Cooking Steps:
Pound each ingredient, adding them one after the other, in a pestle and mortar. Season with salt & pepper, and stir in enough oil to form a paste.

Will last for a few weeks in the fridge, covered with a slick of vegetable oil.

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