Thai Red Curry Paste Recipe
It is extremely simple to make a flavoursome thai red curry paste at home. Learn how to make red curry paste in a few simple steps.
Servings: 1 Cup
Ingredients
- 10 - 12 dry red chilies
- 5 - 6 cloves of garlic
- an inch piece of Galangal or ginger
- ½ teaspoon peppercorns
- 1 teaspoon cumin seeds
- 2 teaspoon coriander seeds
- 1 stalk of lemongrass white part only, chopped
- Juice of 1 lemon or kaffir lime
- ¼ teaspoon rind of lemon or kaffir lime
- 2 tablespoon fresh coriander stalks chopped
- 5 - 6 Thai bird's eye chilies or regular small red chilies
- Salt to taste
- 2 teaspoon shrimp paste optional
Instructions
- 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.