Thai Red Curry Paste
User Reviews
5
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Prep Time
10 mins
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Servings
1 cup
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Course
Main Course
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Cuisine
Asian, gluten-free
Thai Red Curry Paste
Description
This recipe starts with dried red chilies soaked in boiling water to reduce toughness, then blended with a complex mixture of fresh aromatics and spices. Lemongrass is peeled and sliced to soften its fibrous outer layers. Galangal is peeled and grated to blend smoothly and add citrusy pungency distinct from ginger. Shrimp paste in oil adds umami depth, while ground coriander and cumin provide earthiness. Shallots contribute mild onion flavor, and lime zest introduces brightness. Fresh coriander stems substitute roots to avoid grit but maintain flavor.
The powerful blend creates a smooth paste, ideal for use in Thai red curries, soups, stir-fries, and fish cakes. This homemade paste offers control over spice and freshness compared to store versions. The recipe notes how chili heat varies with batch and advises tasting the dried chilies beforehand to adjust accordingly.
Storing in an airtight container in the fridge keeps the paste for up to three days, or freezing extends its shelf life. Using a high-powered blender allows thorough processing to a fine texture unattainable with less powerful equipment.
Ingredients
- 16 dried chili chopped into 1 cm / 0.5" pieces seeds shaken out (Note 1
- 2 tbsp lemongrass , sliced, reedy outer skin removed (1 large) (Note 2)
- 1 tbsp galangal Note 3, peeled and grated
- 4 garlic peeled whole
- 1 tbsp shrimp paste Note 4, in oil
- 1/2 tsp ground coriander
- 1/2 tsp cumin ground
- 1 tbsp coriander stem and roots Note 5, chopped
- 2 shallot peeled and roughly chopped (Note 6, red
- 1 tsp lime zest
- ¼ cup reserved chilli soaking water
Instructions
- Taste dried chillies for spiciness - see Note 1. Place the chopped chillies in a large boil and pour over about 3 cups of freshly boiled water. Leave to soak for a good 30 minutes or so.
- Remove chillis and reserve water.
- Put chillis in a blender or powerful food processor.
- Add remaining curry paste ingredients into the blender along with 1/4 cup of the chilli soaking water.
- Blitz on high until smooth - test by rubbing between your fingers. It takes around 20 seconds in my Vitamix which is a powerful blender. It might take up to 1 minute. Use a touch more water as required to aide with blending.
- Scrape into a bowl or airtight container. Store for up to 3 days in the fridge, or freeze it to use later.
- Use in place of store bought curry paste in recipes that call for it - especially Thai Red Curry!
Notes
- Adjust chili quantity based on their spiciness to control heat level.
- Peel fibrous outer layers of lemongrass to ensure smooth blending.
- Grate galangal finely to avoid grainy paste; it differs from ginger in flavor and texture.
- Shrimp paste in oil intensifies flavor and compensates for blending versus traditional mortar and pestle.
- If coriander roots are unavailable, use chopped stems after thorough cleaning to avoid grit.
- Use a powerful blender like a Vitamix for best texture; a strong food processor may also work.
- The paste is versatile and can replace store-bought curry paste in various Thai dishes.
User Reviews
Overall Rating
5
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