Thai Red Curry Paste
Make your own authentic Thai Red Curry Paste at home from scratch! With just a few minutes of prep time, you will have countless options for Thai Red Curry dishes any day of the week!
Ingredients
- 15 - 20 dried red chili approx 2 cups
- 2 fresh red chilies cut into ½ inch pieces, seeds removed
- 3 stalks lemongrass only the white portion, sliced
- 5 cloves garlic peeled
- 4 shallots small, peeled
- 1 inch galangal grated (substitute with ginger)
- 3 stalks cilantro
- 3 kaffir lime leaves julienned
- 1 tablespoon coriander seeds
- 2 teaspoons ground cumin
- 2 teaspoons white peppercorns
- 1 teaspoon Thai shrimp paste optional but recommended
- 1 cup water
US Customary - Metric
Instructions
- Soak the dried red chilies in warm water for 30 minutes.
- Remove soaked chilies from the water, cut into 1-inch pieces. Remove the seeds as you cut the chilies.
- Place cut chilies into a blender or food processor, along with fresh red chilies, lemongrass, galangal, garlic, shallots, cilantro, kaffir lime leaves, coriander seeds, cumin, white peppercorns, and Thai shrimp paste (if using).
- Pulse it a few times, then slowly add about a tablespoon of water at a time to blend the ingredients to a paste. (As soon as you get the consistency you want, stop adding water).
Notes
The main purpose of the water is to help the blender or food processor blend the ingredients. As soon as the curry paste is blended evenly, stop adding water.
Nutrition
Serving: 1gCalories: 735kcalCarbohydrates: 43gProtein: 46gFat: 43gSaturated Fat: 14gPolyunsaturated Fat: 18gCholesterol: 127mgSodium: 2502mgFiber: 4gSugar: 8g
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