Thai Red Curry Paste
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4 - 5 people
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Course
Condiments
Thai Red Curry Paste
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Thai Red Curry Paste is easy to make at home and more flavorful than the store bought version. Use it today to make your own Thai Red Curry!Yield: 5 Tbsp
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Ingredients
- 4 medium guajillo chili or dried red Serrano’s) soaked for 20 minutes in boiling water
- 3 garlic chopped, cloves
- 1 onion sliced (roughly ⅓ c, or shallot
- ½ talk lemongrass sliced (roughly 1Tbsp
- ½ inch ginger peeled and sliced, fresh
- ½ lime zested
- ¼ tsp salt
- 2 tsp vegetable oil
- 2 Tbsp chili soaking liquid (more as needed)
- cayenne pepper to taste (optional
Instructions
- Soak the chilies in boiling water to soften. Once they are soft, remove the stems and seeds.
- Chop the flesh of the peppers and place it in your food processor. Add the garlic, shallots, lemongrass, ginger, lime zest, salt, and vegetable oil. Pulse the food processor to chop the ingredients, continuing until a paste starts to form.
- Add some of the chili soaking liquid, as necessary, so that a smooth paste comes together.
- Taste your curry paste and add cayenne powder if desired for a hotter paste.
Notes
- Store curry paste in an air-tight container in the refrigerator for up to 2 weeks.
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