Homemade Thai Red Curry Paste
Elevate your culinary creations with this vibrant and aromatic Homemade Thai Red Curry Paste. Making your own curry paste not only guarantees fresh and high-quality ingredients but also allows you to customize the flavor to your personal preference. This paste boasts a harmonious blend of rich spices, zesty herbs, and fiery chilies, which are essential for crafting delicious curries and other Southeast Asian dishes. Store the paste in airtight containers for up to two weeks in the refrigerator or freeze them for future use. They also make fantastic gifts when paired with coconut milk, kaffir lime leaves, and creative recipe suggestions. Keep in mind that using coriander roots adds a deeper flavor and a richer color to your paste, but if unavailable, a handful of leaves can be substituted, although this will alter the resulting hue. This recipe yields enough paste for two delectable dishes featuring your choice of protein or vegetables.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Hot dried red chilies
10-12 (of the long cayenne variety, soaked in hot water)
Garlic cloves
5 (peeled and chopped)
Lemongrass
1 tablespoon (fresh, thinly sliced crossways)
Galangal or Ginger
3 slices (thin slices, fresh or frozen)
Fresh kaffir lime rind
1 slice (optional, not previously used)
Coriander roots
6-8 (washed well and coarsely chopped)
Fresh ground white pepper
to taste (use freshly ground for best flavor)
Shrimp paste or Anchovy
1/4 teaspoon (chopped)
Ground cumin
1/2 teaspoon
Ground coriander
1/2 teaspoon
Bright red paprika
2 tablespoons
Instructions
1
Soak the dried red chilies in 5 tablespoons of hot water for 1-2 hours, or microwave them for 2-3 minutes, followed by letting them sit for 20-30 minutes until softened.
2
Once softened, place the chilies along with the soaking liquid into a blender or food processor.
3
Add the garlic, lemongrass, galangal (or ginger), kaffir lime rind (if using), chopped coriander roots, white pepper, shrimp paste (or anchovy), ground cumin, ground coriander, and bright red paprika into the blender.
4
Blend the mixture, using a rubber spatula to push down the ingredients as necessary, until you achieve a smooth, consistent paste.
5
Transfer the paste to an airtight container for immediate use, or store it in the refrigerator for up to two weeks or freeze for longer preservation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Homemade Thai Red Curry Paste?
It is a vibrant and aromatic blend of spices, herbs, and fiery chilies essential for crafting Southeast Asian dishes.
How long should I soak the dried red chilies?
You should soak them in 5 tablespoons of hot water for 1-2 hours.
Is there a faster way to soften the chilies?
Yes, you can microwave them for 2-3 minutes and let them sit for 20-30 minutes until softened.
What type of chilies are best for this recipe?
Dried red chilies of the long cayenne variety are recommended.
How many chilies do I need?
This recipe requires 10-12 hot dried red chilies.
What can I use if I do not have galangal?
You can use fresh or frozen ginger as a substitute for galangal.
Can I use coriander leaves if I do not have roots?
Yes, a handful of leaves can be substituted, though it will alter the color and depth of flavor.
How do coriander roots affect the paste?
Coriander roots add a deeper flavor and a richer color to the curry paste.
Why is paprika added to the recipe?
Bright red paprika is used to give the paste its characteristic vibrant red color.
What is a substitute for shrimp paste?
Chopped anchovy can be used as a substitute for shrimp paste.
How much lemongrass is needed?
The recipe calls for 1 tablespoon of fresh, thinly sliced lemongrass.
How many garlic cloves are used?
The recipe requires 5 peeled and chopped garlic cloves.
Is the kaffir lime rind mandatory?
No, the fresh kaffir lime rind is optional.
What spices are included in the paste?
The paste includes ground cumin, ground coriander, and fresh ground white pepper.
How much cumin and ground coriander should I use?
Use 1/2 teaspoon of ground cumin and 1/2 teaspoon of ground coriander.
How should I store the finished paste?
Store the paste in an airtight container in the refrigerator or freezer.
How long does the paste last in the refrigerator?
It can be stored in the refrigerator for up to two weeks.
Can I freeze the Thai red curry paste?
Yes, you can freeze it for future use and longer preservation.
How many dishes does this recipe yield?
This recipe yields enough paste for two delectable dishes.
What equipment is needed to make the paste?
A blender or food processor and a rubber spatula are needed.
How do I ensure the paste is smooth?
Blend the mixture and use a rubber spatula to push down the ingredients as necessary until smooth.
Can I customize the flavor of this paste?
Yes, making your own allows you to customize the flavor to your personal preference.
Is this recipe suitable for gifting?
Yes, it makes a fantastic gift when paired with coconut milk, kaffir lime leaves, and recipe suggestions.
What kind of pepper should I use?
Freshly ground white pepper is recommended for the best flavor.
How much shrimp paste is required?
The recipe uses 1/4 teaspoon of shrimp paste or anchovy.
What are the main categories for this recipe?
It is categorized as a curry paste, condiment, and cooking essential.
How should the galangal or ginger be prepared?
It should be cut into 3 thin slices.
What should I do with the chili soaking liquid?
Place the chilies along with the soaking liquid into the blender together.
How many coriander roots are needed?
You will need 6-8 coriander roots, washed well and coarsely chopped.
What can I cook with this paste?
You can use it for Thai curries or other Southeast Asian dishes featuring your choice of protein or vegetables.