Thai Red Curry Paste is one of the essential ingredient in Thai Cuisine. This red curry paste is known for its bold flavour, vibrant red colour and unique aroma. Homemade red curry paste yields the most fragrant and tastiest curry that can never be compared with a store bought paste. It is easy and quick to make if you have all the ingredients in hand.
You can use this homemade red curry paste for making thai red curry, fish cakes or even use it for your fried rice for a unique flavour. If you want to enjoy the real flavour of thai cuisine then this homemade red curry is a must try.
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About Thai Red Curry Paste
'Curry Paste' in Thai cuisine refers to the grinding up of herbs and spices. This red curry paste is the basic paste in Thai cuisine and can be used to make many dishes. The ingredients used here are also used for green curry.
Red Curry Paste is one of the versatile ingredient in Thai cuisine and I use it in many recipes. You can either use a hand mortar pestle or a mixer to grind this red curry paste. It should have a slightly coarse texture that is the main aim either ways you can achieve it.
These days you can find red curry paste in supermarkets easily but I prefer homemade as I know what exactly are the ingredients that goes in the making. Also I can adjust the spice level according to my family's preference. No preservative, no additives, no artificial colours yes thats what always motivate me to make it from the scratch.
I agree it wasn't easy to hunt for the ingredients in my place especially lemon grass and galangal but was happy to finally find it in a nearby supermarket. So grabbed all other ingredients and prepared thai curry paste and made thai curry the next day itself.
My family enjoyed it, though it was a bit spicy for our taste buds. You can reduce the spice level according to your preference. Traditionally they use bird's eye thai red chillies which makes the paste and curry super spicy.
Thai Red Curry Paste Video
Red Curry Paste Ingredients
- Chillies - I used a combination of dried red chillies for heat and colour. I removed the seeds from chillies to reduce heat but that step is optional. You can use bird's eye chillies if you can source it.
- Lemon Grass - Lemongrass provides a refreshing citrus aroma also gives the authentic taste.
- Galangal - Galangal is a close relative of ginger but has a more citrusy, peppery, and earthy flavour. It adds unique aroma that is essential in traditional Thai cooking.
- Salt - Sea salt is usually used, I have used rock salt which I had.
- Coriander seeds - is added for more flavour. As I have added coriander stems I added less seeds.
- Cumin seeds - Cumin seeds adds a earthy warm flavour to the paste. It enhances the taste too.
- Coriander stem - Coriander stem adds flavour and freshness to the paste.
- Soya sauce - Soy sauce is added for umami flavour. I added it as a replacement for shrimp paste.
- Garlic - adds bold flavour to the paste.
- White pepper - White peppercorns add mild heat and pepper flavour without overpowering the other ingredients.
- Shallots - I have used small onion.
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How to make Red Curry Paste Step by Step
1.Take 4 spicy red chillies, 4 kashmiri red chillies. Break and remove the seeds. This step is to reduce spice level. Few seeds in the chillies is ok. You can skip this step too.
2.Soak it in warm water for 15 minutes.
2.To a mixer jar add soaked red chillies with water(very little) along with
- 2 tablespoon lemon grass
- 1 tablespoon galangal
- ¼ teaspoon lime zest
- ¼ heaped cup shallots
- 2 tablespoon garlic
- 1 teaspoon rock salt
- 4 two inches coriander stem
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ¼ teaspoon white pepper corns
- 1 teaspoon soy sauce
Avoid adding too much water.
3.Grind it to a slightly coarse paste. Paste should be thick not runny so add soaked water only if needed.
4.Store in a clean jar.
Thai red curry paste is ready!
Expert Tips
- Choosing chillies - You can use bird's eye chillies if you get it. I did not have access to it so chose to use dry red chillies.
- Soaking - Soak dry chillies in warm water so that it gets grinded easily.
- To grind - You can use hand mortar and pestle for grinding, in that case you need to blend in stages like soft ingredients first then tough ones. Using blender has the advantage of adding everything at once and grinding.
- Consistency - The consistency of the red curry paste is thick not runny. It should be slightly coarse.
- Balance heat - Adjust chillies according to the spice level you can adjust.
- Avoid too much water - Use only a small amount of red chilli soaked water if needed for blending. Excess liquid shortens the paste's shelf life and can dilute its bold flavour.
Storage
Transfer the paste to a clean, airtight glass jar. Refrigerate for up to 5 days or freeze in small portions for up to three months. Freeze the paste in ice cube trays or small silicone molds. Individual portions thaw quickly and make it easy to prepare curry whenever needed without wasting leftovers.
FAQS
1.Can I use hand mortar and pestle for grinding?
Yes you can use mortar pestle which is the traditional way of making thai red paste. This way you can control water, but make sure to chop the ingredients and add to get is coarsely grind.
2.What other dishes can I use this for?
Other than for making Thai red curry you can use this red curry paste for fried rice, fish cakes, vegetable stir fry etc.
3.I am not able to source lemon grass and galangal, What can I replace?
I would not recommend replacing any other ingredient for lemon grass and galangal as they are the main ingredient in getting the authentic taste for Thai cuisine.
If you have any more questions about this Homemade Thai Red Curry Paste do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Homemade Thai Red Curry Paste? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Thai Red Curry Paste Recipe
Ingredients
- 4 spicy red chillies
- 4 kashmiri red chillies
- 2 tablespoon lemon grass
- 1 tablespoon galangal
- ¼ teaspoon lime zest
- ¼ heaped cup shallots
- 2 tablespoon garlic
- 1 teaspoon rock salt
- 4 two inches coriander stem
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ¼ teaspoon white pepper corns
- 1 teaspoon soy sauce
Instructions
- Take 4 spicy red chillies, 4 kashmiri red chillies. Break and remove the seeds. This step is to reduce spice level. You can skip this step completely if you like your paste to be more spicy.
- Soak it in warm water for 15 minutes.
- To a mixer jar add soaked red chillies with little water along with 2 tablespoon lemon grass, 1 tablespoon galangal, ¼ teaspoon lime zest, ¼ heaped cup shallots, 2 tablespoon garlic, 1 teaspoon rock salt, 4 two inches coriander stem, ½ teaspoon cumin seeds, ½ teaspoon coriander seeds, ¼ teaspoon white pepper corns and 1 teaspoon soy sauce. Avoid adding too much water.
- Grind it to a slightly coarse paste. Paste should be thick not runny so add soaked water only if needed.
- Store in a clean jar.
- Thai red curry paste is ready!
Video
Notes
- Choosing chillies - You can use bird's eye chillies if you get it. I did not have access to it so chose to use dry red chillies.
- Soaking - Soak dry chillies in warm water so that it gets grinded easily.
- To grind - You can use hand mortar and pestle for grinding, in that case you need to blend in stages like soft ingredients first then tough ones. Using blender has the advantage of adding everything at once and grinding.
- Consistency - The consistency of the red curry paste is thick not runny. It should be slightly coarse.
- Balance heat - Adjust chillies according to the spice level you can adjust.
- Avoid too much water - Use only a small amount of red chilli soaked water if needed for blending. Excess liquid shortens the paste's shelf life and can dilute its bold flavour.
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