Thai Red Curry Paste Recipe
Thai Red Curry Paste is one of the essential ingredient in Thai Cuisine. This red curry 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.
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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