Thai Red Curry Paste
Blend dried chillies, galangal, lemongrass and aromatics into a fragrant Thai red curry paste. Use it in Thai red curry, fish cakes, stir-fries or fried rice.
By Cookin' Kitchen
- Prep: 10 minutes
Recipe
Thai Red Curry Paste
Blend dried chillies, galangal, lemongrass and aromatics into a fragrant Thai red curry paste. Use it in Thai red curry, fish cakes, stir-fries or fried rice.
Cookin' · https://cookin.club/recipes/thai-red-curry-paste
- Prep
- 10 minutes
Ingredients
Instructions
Step 1: Taste a dried chilli to check its heat. Place the chopped chillies in a large bowl, pour over about 3 cups of freshly boiled water, and leave to soak for about 30 minutes.
Step 2: Remove the chillies and reserve the soaking water.
Step 3: Put the chillies in a blender or powerful food processor.
Step 4: Add the remaining curry paste ingredients and 1/4 cup of the chilli soaking water.
Step 5: Blend on high until smooth. Test the texture by rubbing a little paste between your fingers. With a powerful blender, blending may take around 20 seconds; allow up to 1 minute. Add a little more water as needed to help it blend.
Step 6: Scrape the paste into a bowl or airtight container. Refrigerate for up to 3 days, or freeze for later use.
Step 7: Use in place of store-bought curry paste in recipes that call for it, especially Thai red curry.
Notes
If you can’t find galangal, use the same amount of ginger plus the zest of 1 lime, in addition to the lime zest already listed.
If using dried Thai chillies, use 6–8. Belacan can replace shrimp paste in oil; use 2 teaspoons, crumbled directly into the blender.
About this recipe
Make a fragrant Thai red curry paste in a blender or food processor. Use it in Thai red curry, fish cakes, stir-fries or fried rice.
Check the chillies’ heat
Dried chillies vary in spiciness, so taste one before soaking and adjust the amount if needed.
Grate the galangal
Grating galangal helps it blend smoothly, especially if your blender is not very powerful.
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