Making the Red Thai Curry Paste Raw Food Recipe

Video Transcript

"Looks like I have to scrape the sides a little bit. Will you pass me a spoon from over there. Sure. You can smell it though. Oh, it smells divine. As I opened the food processor. Normally these curry pastes, they are done in a mortaring pestle. They are ground by hand. The food processor works just fine. Keep scraping it down. Okay. Smells pretty good. You can do it a little finer than this but we are going to be putting this in the blender with some liquids so it will get a little bit finer at that point. All right. Okay. So we take this off, scrape it out into a bowl. The next step in this we get our liquids together that make it into a sauce because this is basically the paste. It's our concentrated curry and you can make large amounts of this and just use it in different ways and different sauces to flavor things. So in the restaurant we will make this ahead of time and then as we need the curry sauce, we will take some of this and mix it with the other ingredients, which are cashew milk, coconut oil and a little bit of agave, things like that to make our sauces. So that is the next step I am going to show you. How to make the sauce now that we have the paste. Okay, great."