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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
Prep:
15 minutes
|
Cook:
5 minutes
8 servings
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Medium
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
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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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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
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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.
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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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