Homemade Thai Red Curry Paste Recipe
Thai cuisine is all about spicy curries, lot of seafood, coconut and aromatic herbs. Thai Red Curry is a popular dish cooked with freshly made spice paste and chicken. The chicken is simmered in coconut milk to tone down the heat of the chillies. Later, the spicy, soupy, slurpy curry is served with steamed Jasmine Rice. The combination of red curry and rice is simply divine. In Thai Cuisine, a variety of pastes are used to prepare everyday curries. These pastes are often named after their vibrant colours – red, green, yellow. The Thai Red Curry is the spiciest of all with plenty of red chillies going in the curry paste. But the coconut milk balances the heat of the chillies and provide a subtle sweetness to the curry.
Traditionally, stone mortar and pestle are used to grind the ingredients for Thai Red Curry Paste. Now, talking about the ingredients for the Thai red curry paste, we have done a bit of substitution here and there. Certain ingredients for the red curry paste are not so readily available in India. To balance the flavour and texture of the red curry paste, we have used some locally grown ingredients. But in the recipe below we have shared names of the both the ingredients – authentic and substituted. Whatever is easily available you can use the same to make Thai Red Curry Paste.
Learn how to make Thai Red Curry Paste in few simple steps:
Thai Red Curry Paste
Yields 200 gram
- 10 - 12 dry red chilies
- 5 - 6 cloves of garlic
- an inch piece of Galangal or ginger
- 1/2 tsp peppercorns
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 stalk of lemongrass, white part only, chopped
- Juice of 1 lemon or kaffir lime
- 1/4 tsp rind of lemon or kaffir lime
- 2 tbsp fresh coriander stalks, chopped
- 5 - 6 Thai bird's eye chilies or regular small red chilies
- Salt to taste
- 2 tsp shrimp paste (optional)
- To make the Thai Red Curry Paste, first soak the dried red chillies in warm water until softened, about 15 minutes or so. Once soaked, strain and set aside.
- In a small skillet, roast the coriander seeds, cumin seeds and peppercorns for a few minutes until fragrant. Turn off the heat and allow it to cool.
- In a grinder, finely grind all the ingredients into a smooth paste adding a few tablespoons of water whenever required. The red curry paste should be thick and not watery.
- Store in a clean airtight container in the fridge.
- Make sure to use clean spoon to scoop out the paste.
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