Thai Red Curry Paste
Recipe type: Appetiser
Thai cuisine is near and dear to our hearts! If you have some of the prep work done, like having homemade Thai Red Curry Paste ready and on hand, Thai cooking can be fast, super easy and absolutely heavenly. Since, we are getting ready to start our Thai cooking series, we thought we’d share this Red Curry Paste recipe with you. Ready, get set…Thai!
- Dried Thai Red Chilies – 20 or to taste (de-seeded)
- Hot Water – ⅓ cup
- Galangal – 1 heaping Tbsp (Ginger can be substituted but use galangal for authentic Thai flavor)
- Shallots – ½ cup, chopped
- Lemon Grass – 2 Tbsp, chopped
- Cilantro Stems – 2 Tbsp
- Garlic – ¼ cup, chopped
- Thai Red Chilies – to taste (optional)
- Lime Leaves – 4 to 5 (Lime peel can be substituted)
- Whole White Peppercorns – 1 tsp (black can be substituted)
- Salt – 1 tsp or to taste
- Paprika – as needed and optional for red color
- Oil – 3 Tbsp
- Soak de-seeded Dried Red Chilies in ⅓ cup hot water for approx ½ hour.
- Remove the soaked chilies from the water and place them along with all of the remaining ingredients (except Oil) in a blender or spice grinder. Reserve the soaking water and use it instead of plain water to help the grinding process.
- Grind all of the ingredients into a smooth paste.
- Heat Oil in a skillet.
- Add the paste and cook it until the oil starts to separate and the paste starts to clump together (3-5 mins).
- Remove from the heat and allow the paste to cool down before storing it in a clean airtight jar. Store in refrigerator for up to 1 month or freeze for up to 6 months.