Heart Of The House

Lacto Fermented Red Curry Paste

Lacto Fermented Red Curry Paste
This paste is very versatile.  I use it to make curries, satay sauce, fishcakes, fish pudding and to spice up my veggie crackers.

Makes approximately 2 cups


15 dried chillies, soaked in hot water for 30 minutes, remove from water, then finely chopped
1 tsp cumin seeds, roasted
2 tsp coriander seeds, roasted
2 tsp white or black peppercorns
1/2 tsp mace powder
2 tsp celtic sea salt
1 tbs galangal, grated or chopped
1 tsp tumeric, grated or chopped
2 stalks lemongrass, white part only, finely sliced
1 tbs zest of kaffir lime or lime
2 tbs coriander roots, washed, finely chopped
4 shallots or 2 small red onions, finely chopped
8 cloves garlic, crushed
2 tsp shrimp paste, roasted
yogurt or kefir whey


  1. Using a pestle and mortar, grind roasted spices until a fine powder forms.
  2. Add remaining ingredients and pound until a very smooth paste forms. (It is important that the paste is smooth.)
  3. Add 2 tbs of whey to the paste and stir through.

Alternatively, if you are using a hand-held blender or food processor, you can add 2 -3 tbs of whey and blend until smooth.

The paste will keep covered in the refrigerator for up to 1 week, but with the addition of whey it should keep for longer (6 weeks or more)

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