Easy Homemade Red Curry Paste Recipe
User Reviews
4.4
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Prep Time
15 mins
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Total Time
15 mins
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Servings
12 ounces
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Calories
27 kcal
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Course
Condiments
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Cuisine
Asian
Easy Homemade Red Curry Paste Recipe
Description
The recipe prepares red curry paste by soaking dried red chiles until soft, then blending them with fresh shallots, garlic, and ginger or galangal root. Ground coriander, cumin, black pepper, and salt are added to create a balanced spice mix. The ingredients are processed into a cohesive paste ideal for adding complex heat and aroma to curries and sauces.
The soaking softens the chiles for easier blending and mellows their heat slightly. The fresh aromatics supply pungency and depth. The ground spices contribute earthiness and warmth. This combination produces a vibrant red curry paste with a strong chili presence suited for Thai cooking.
Homemade paste allows customization of flavor and heat intensity compared to store-bought versions. It can be stored in airtight containers in the fridge for up to a month or frozen for extended shelf life. Portioning frozen paste can simplify future meal prep.
For storage, divide leftover paste into tablespoon portions and freeze in ice cube trays before transferring to freezer bags to prevent freezer burn. Thaw frozen paste in the refrigerator overnight or at room temperature before use.
Ingredients
- 3 dried New Mexico chili peppers large, red
- 10 dried chiles de arbol small
- 1/2 c. shallot coarsely chopped
- 1/4 c. garlic coarsely chopped
- 1 Tbsp. ginger coarsely chopped, fresh or galangal
- 1 Tbsp. ground coriander
- 1 tsp. cumin ground
- 1/2 tsp. black pepper
- 1/2 tsp. salt
Instructions
- Remove the stems and seeds from the dried chilies. Chop the chilies into small pieces, then soak them in a bowl of warm water for 10 minutes. Wash your hands thoroughly with soap and water.
- Meanwhile, place the shallots, garlic, ginger or galanga root, coriander, cumin, pepper, and salt into the bowl of a food processor or blender.
- Once the chilies have finished soaking, drain off the water and add them to the food processor.
- Use the processor to grind the ingredients into a paste. You may need to scrape down the sides of the bowl as you go.
- Store in an airtight container for up to 1 month in the fridge, or freeze for up to 1 year.
Notes
- Store curry paste in airtight containers refrigerated for up to 1 month or frozen for up to 1 year.
- Portion paste into tablespoon amounts and freeze in ice cube trays for easy use.
- Thaw frozen portions in the fridge overnight or at room temperature before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12ounces
Amount Per Serving
Calories 27 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 27kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 84mg | 4% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 19mg | 21% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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