How to Make Rojak Paste Singapore

Thai Red Curry Paste

Our strong belief that the rojak paste is core of soul and fine quality ingredients are crucial for the finest rojak.

Recipe Summary Thai Red Curry Paste

Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.

Ingredients | Rojak Paste Singapore

5 dried red chile peppers, or to taste

2 onions, cut into chunks

2 tablespoons chopped fresh cilantro

1 tablespoon vegetable oil, or more as needed

1 tablespoon chopped garlic

1 tablespoon ground coriander

2 teaspoons lemon zest

2 teaspoons ground cumin

2 teaspoons shrimp paste

2 teaspoons paprika

1 teaspoon whole black peppercorns

1 teaspoon lemon grass powder

1 teaspoon ground turmeric

1 teaspoon salt

Directions

Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

Info | Rojak Paste Singapore

prep: 15 mins total: 15 mins Servings: 4 Yield: 1 cup

TAG : Thai Red Curry Paste

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