Cooked - Thai Red Curry Paste

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Thai Red Curry Paste

1.0

16 dried chillis (chopped into 1 cm / 0.5" pieces, seeds shaken out)

2 tbsp lemongrass (sliced, reedy outer skin removed (1 large))

1 tbsp grated galangal, peeled and grated (sub: ginger and lime zest)

4 garlic cloves, peeled whole

1 tbsp shrimp paste in oil

½ tsp ground coriander

½ tsp ground cumin

1 tbsp chopped coriander/cilantro stem and roots

2 red shallots (peeled and roughly chopped)

1 tsp lime zest

¼ cup reserved chilli soaking water

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 ¼ 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!

Course🧅Condiment

Diets🌾Gluten-free...

Category🧂Condiment

Cuisine🇹🇭Thai

Occasions🥣Cooking Base📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 107 weeks ago

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