Thai Red Curry Paste
Create your own Red Curry Paste with our easy recipe. Ideal for Thai Red Curry with Chicken, this flavorful blend is ready in just 20 minutes
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Ingredients
5-6 dried red chilies, mild, like Guajillo or Puya
3-5 dried red chilies, spicy like Thai or Arbol
1 TBSP coriander seeds (optional, see note)
1 TBSP cumin seeds (optional, see note)
½ tsp white peppercorns, 4-5 ea.
1 stalk lemongrass, trimmed and thinly sliced (only use bottom half)
½ cup shallot, chopped
6 cloves garlic, chopped
2 TBSP ginger, fresh, and chopped (preferably galangal, if available)
2 TBSP. fresh cilantro stems, chopped
Zest of 1 lime (preferably Kaffir AKA Makrut, if available)
1 TBSP lime juice (preferably Kaffir AKA Makrut, if available)
1 tsp salt
5-6 dried red chilies, mild, like Guajillo or Puya
3-5 dried red chilies, spicy like Thai or Arbol
1 TBSP (15 ml) coriander seeds (optional, see note)
1 TBSP (15 ml) cumin seeds (optional, see note)
½ tsp (2.5 ml) white peppercorns, 4-5 ea.
1 stalk lemongrass, trimmed and thinly sliced (only use bottom half)
80 gram shallot, chopped
6 cloves garlic, chopped
2 TBSP (30 ml) ginger, fresh, and chopped (preferably galangal, if available)
2 TBSP.(30 ml) fresh cilantro stems, chopped
Zest of 1 lime (preferably Kaffir AKA Makrut, if available)
1 TBSP (15 ml) lime juice (preferably Kaffir AKA Makrut, if available)
1 tsp (5 ml) salt
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Instructions
- Gather and prep the ingredients.
- Start by soaking the dried red chilies in very hot or boiling water for about 15-20 minutes until they are soft.
- Drain the water, and carefully slice chilies open. Remove and discard the seeds. (If you want more spice you can keep some seeds).
- Next, in a dry skillet over medium heat, toast the coriander seeds, cumin seeds, (if using) and white peppercorns until they are fragrant, about 1-2 minutes. Be careful not to burn them.
- Let them cool, then grind them into a fine powder using a spice grinder or mortar and pestle, set aside.
- Using an immersion blender, or high-speed blender, combine the soaked chilies, ground spices, lemongrass, shallot, garlic, ginger (or galangal), cilantro stems, lime zest, lime juice, and salt. Blend the ingredients until a smooth paste forms. You may need to add a bit of water if the paste is too thick and isn't blending well.
- You can also grind all ingredients in a mortar and pestle if you prefer.
- Transfer the curry paste to an airtight container and store it in the refrigerator for up to 2 weeks.
Nutritional Info
Storage
Store it in the refrigerator for up to 2 weeks. For longer storage, freeze it in ice cube trays and then transfer the cubes to a ziplock bag for up to 3 months.
Notes
Using coriander and cumin seeds: There are two types of ‘red curry paste’, prik gaeng kua and prik gaeng ped. The latter includes the addition of coriander and cumin seeds.
Adjust Spice Level: You can adjust the spice level of the curry paste by using more or fewer chilies and by removing or leaving the seeds.
Use Fresh Ingredients: Fresh lemongrass, ginger, and garlic will give the paste the best flavor. If fresh lemongrass is not available, use dried lemongrass or lemongrass paste as a substitute.
Customize: Feel free to customize this paste by adding or removing ingredients according to your preference or availability.
Enjoy your homemade red curry paste in a variety of Thai dishes like red curry, soups, or stir-fries.
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