Step-by-Step Guide to Make Favorite Home made Red Curry Paste

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Before you jump to Home made Red Curry Paste recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

Everyone knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper level of exercise. Sadly, there isn't often enough time or energy for us to really do the things we want to do. Working out at the gym isn't something people want to do when they get off from work. A hot, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). You will be delighted to discover that becoming healthy doesn't have to be hard. If you keep at it, you'll get all of the required foods and activites. Here are some basic ways to get healthful.

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There are all sorts of things that you can do to get wholesome. Extensive gym visits and directly defined diets are not always the answer. You can do small things each day to improve upon your health and lose weight. Make sensible choices every day is a great start. Wanting to get in as much exercise as possible is another. The numbers on the scale aren't the only signal of your health levels. You need your body to be strong too.

We hope you got benefit from reading it, now let's go back to home made red curry paste recipe. To cook home made red curry paste you only need 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Home made Red Curry Paste:

1. Use of dried red chillies, deseeded.
2. Take of coriander seeds.
3. Prepare of cumin.
4. Use of water.
5. You need of big shallots, chopped.
6. Get of fresh gingger, chopped.
7. Use of lemon grass stalk, coarse outer leaves discarded, chopped.
8. Provide of fresh kiffer lime leaves, chopped.
9. Take of salt.

Instructions to make Home made Red Curry Paste:

1. Put the chillies in a small bowl, cover with boiling water and leave them to soak for about 20 minute until pliable. Drained and set aside..
2. Heat a frying pan until hot, add the coriander seeds and dry fry over medium high heat shaking the pan frequently, for 2minutes, or until starting to pop up. Dry fry the cumin seeds for 30 seconds, or until fragrant, taking care not to let the be burn..
3. Grind the toasted seeds and the peppercorns to a coarse powder, using a mortar and pestle. Put the powder and all the remaining ingredients in a blender, and process for 2-3 minutes to thick, smooth paste, scraping down the goblet several time. Transfer to a screw top glass jar and store in the refrigerator for up to a week..

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