How to Make Thai Red Curry Paste & Easy vs Traditional Way
Recipe Overview
Overview
Making your own Thai Red Curry Paste is a rewarding experience that elevates your cooking. The process begins with selecting the right ingredients, including dried chilies, lemongrass, galangal, and shrimp paste. Each component contributes to the complex flavor profile that defines authentic Thai cuisine. The beauty of homemade curry paste lies in its versatility; you can adjust the spice levels to suit your taste, ensuring that every dish is tailored to your preference.
The preparation can be done using either an immersion blender for convenience or the traditional mortar and pestle for a more authentic approach. While the immersion blender makes quick work of the ingredients, the mortar and pestle method allows for a deeper connection to the cooking process, as you physically grind the ingredients into a fine paste. This method not only releases the essential oils and flavors but also serves as a great workout!
Once your paste is ready, it can be used immediately or stored for later use. The freshness of the ingredients means that your curry dishes will have a vibrant flavor that store-bought pastes often lack. Plus, knowing exactly what goes into your curry paste gives you peace of mind about the quality of your food. Whether you’re whipping up a quick weeknight dinner or preparing for a special occasion, this homemade Thai Red Curry Paste will surely impress your family and friends.
Recipe Details
Steps & Tips
Gather dried chilies, lemongrass, galangal, cilantro stems or roots, garlic, shallots, salt, white peppercorns, magrud lime zest, and shrimp paste.
Cut dried chilies into half-inch chunks and discard any seeds that fall out.
Tip: You cannot fix a dish that is too spicy, but you can always add more chilies at the end.
Slice the bottom half of the lemongrass thinly.
Tip: Use fresh lemongrass for better flavor; avoid dried or powdered forms.
Thinly slice galangal into rounds and julienne into sticks.
Tip: If using dried chilies, soak them longer for easier grinding.
Chop garlic and shallots.
Slice off the zest from magrud limes and finely chop it.
Keep shrimp paste covered until ready to use.
Put the chilies and dry spices into a coffee grinder and blitz until fine powder.
Add all fresh herbs into a narrow container and blend starting with the tough herbs.
Once the paste is fine, add salt, shrimp paste, and dried spices, then blitz to mix.
Soak chilies for at least half an hour, then drain and pat dry.
Grind dry spices first, then remove them.
Pound soaked chilies with coarse salt into a paste.
Tip: The finer the paste, the more flavor is released from the herbs.
Add lemongrass, galangal, lime zest, and cilantro stems to the paste and pound.
Add shrimp paste to the mixture and pound to combine.
Add garlic and shallots to the paste and pound until fine.
Tip: If the paste is too wet, it can be harder to grind; consider drying the chilies better next time.
Tip: An immersion blender is ideal for low moisture pastes and small quantities.
Ingredients
Ingredient: Shellfish
→ Substitution: Miso Paste
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Homemade curry paste allows you to customize the heat level to your preference.
- •Using fresh ingredients in curry paste enhances flavor compared to store-bought options.
- •Magrud lime zest can be substituted with regular lime zest if unavailable.
- •Shrimp paste adds depth and umami to the curry paste, but can be replaced with miso for a vegan option.
