Thai Red Curry Paste

Name: Thai Red Curry Paste
Prep time: 10 min
Total time: 10 min
Yield: 10 serving
Ingredients: 6 dried red chilies; 5 cm fresh ginger; 12 garlic; 3 shallot; 2 fresh red chilies; 2 lemongrass; Coriander; 2 kaffir lime leaves; 1 teaspoon shrimp paste; 2 teaspoon ground white pepper; ½ teaspoon cumin; ½ teaspoon ground coriander; ½ teaspoon salt; ½ teaspoon paprika; 1 teaspoon palm sugar; 2 teaspoon neutral oil

User Reviews

4.9

14 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
10
Course
Others

Thai Red Curry Paste

Carmen Warren

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Thai Red Curry Paste, a fragrant and delicious paste that makes whipping up a midweek curry a breeze. This recipe is simple to make and with my super amazing storage tip you will always have a supply of homemade fresh curry paste.

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Ingredients

Servings

6 dried red chilies
5 cm fresh ginger if you can get it galangal is more authentic, 1/2 inch piece
12 garlic cloves
3 shallot
2 fresh red chilies
2 lemongrass stalks
Coriander fresh, bunch
2 kaffir lime leaves
1 teaspoon shrimp paste
2 teaspoon ground white pepper finely ground
½ teaspoon cumin ground
½ teaspoon ground coriander
½ teaspoon salt
½ teaspoon paprika
1 teaspoon palm sugar or raw brown sugar
2 teaspoon neutral oil

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Instructions

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Place the dried chillies in a bowl of warm water and set them aside for 10 minutes.
Use a teaspoon to scrape the skin from the ginger and cut it into small chunks (the food processor will handle it better)
Peel the garlic and shallots and place them in the bowl of your food processor along with your ginger.
Cut the ends off the fresh chillies and add these to the processor.
Cut the very dry ends off the lemongrass, discard the thick outer leaves and then cut them into small pieces. Add this to the processor.
Cut the roots off the coriander and give them a quick rinse in cold water. Add the roots to the processor and keep the leaves for finishing your curry.
Add in the kaffir lime leaves.
Drain the dried chillies and then add them to your processor.
Spoon in the shrimp paste and pulse chop until you have a rough paste.
Add the remaining dry ingredients, the oil and then switch the processor on until you have a smoothish paste.
Store in the fridge in an airtight jar for up to 3 weeks. (see notes)
Or spoon it into an ice cube tray and freezer. Once solid pop the curry blocks out and store in a zip lock bag in the freezer :-)

Notes

Although this will keep for unto 3 weeks, it tastes a it's best used within the week. BUT freezing it is amazing, it tastes as fresh as when you made it. I find it isn't quite as thick once it has defrosted but it doesn't affect the curries you use it in.