Thai Red Curry Paste Recipe (Easy, Vegan, and Gluten-Free)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
6 mins
-
Cook Time
6 mins
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Soaking time
10 mins
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Total Time
19 mins
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Servings
6 (yield: 1 ¼ cup)
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Calories
39 kcal
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Course
Main Course
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Cuisine
Thai
Thai Red Curry Paste Recipe (Easy, Vegan, and Gluten-Free)
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If you have been relying on store-bought curry pastes, this Thai Red Curry Paste recipe will be an absolute game changer. Making your own curry paste from this recipe, gives you the key to fine-tuning your curries and unlocks a world of rich, aromatic possibilities in your own kitchen!
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Ingredients
- 1 ounce dried red chilies a mix of arbol and guajillo or Thai chilies
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- ½ cup shallots sliced
- 4 cloves garlic
- ½ teaspoon white pepper
- ½ teaspoon salt
- 1 stalk lemongrass core and tender inner leaves only, thinly sliced
- 2 tablespoons galangal grated
- 2 makrut lime leaves or 1 teaspoon lime zest
- ½ cup cilantro stems and roots chopped
Instructions
- Start by soaking dried red chilies (a mix of arbol and guajillo or Thai chilies) in warm water until they become pliable.
- Meanwhile, in a dry pan over medium heat, toast the coriander seeds and cumin seeds for about 2 minutes until fragrant.
- Place the toasted seeds, the rehydrated chilies, ¼ cup of the chili soaking water, sliced shallots, garlic cloves, white pepper, salt, lemongrass, grated galangal, lime zest, and chopped cilantro into a blender.
- Blend or process the ingredients until a smooth and vibrant red curry paste is achieved. Depending on your blender, you may have to adjust the consistency by adding a bit of water if needed.
Equipments used:
Notes
- 🌶️ Chili Soak Hack:
- 🌶️
- Ensure your soaking water is warm for effective softening of the chili. Patience pays off; pliable chilies mean a smoother paste.
- 🚫 Say No to Trash Blenders:
- 🚫
- Skip the struggle and invest in a decent blender. It beats the dump-rescued, struggling blenders or food processors you found in your gramma’s attic, especially with fibrous ingredients like lemongrass. A quality blender is a kitchen game-changer.
- ’
- 🌀 Galangal Grate Mastery:
- 🌀
- Unlock galangal's unique flavor by using a fine grater. Break down its fibrous texture effectively to seamlessly integrate peppery notes into the paste.
- ⚖️ Consistency Wisdom:
- ⚖️
- Tailor your paste's thickness to your taste and purpose. For sauces like nuoc cham, go smoother; for stir-fries, stick to the recipe's consistency. Gradually add water for a pourable texture.
Nutrition Information
Show Details
Calories
39kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.2g
Sodium
202mg
(8%)
Potassium
190mg
(5%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1347IU
(27%)
Vitamin C
4mg
(4%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6(yield: 1 ¼ cup)
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Calories | 39kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 202mg | 8% |
| Potassium | 190mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1347IU | 27% |
| Vitamin C | 4mg | 4% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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