Thai Red curry paste

Thai Red curry paste
Recipe type: Paste
Cuisine: Thai
Prep time: 
Total time: 
Most basic and versatile ingredient for Thai Cookery
  • • Red dried chili 7~14 - Take the pith and the seeds out then rehydrate them for several hours then dry them and chopped finely
  • • white pepper cones – ½ tsp
  • • Small Shallot 2 (4 tbsp) – finely chopped
  • • Garlic 4~5 cloves (3 tbsp) – finely chopped
  • • *Galangal or ginger ½ inch piece (1tbsp) – finely chopped
  • • *Lemon grass 1~2 (3 tbsp) – finely chopped
  • • *Coriander root (1 tsp) or coriander stems (3 tsp)
  • • *Kaffier lime zest (1 tsp) or *Kaffier lime leaves 3 – finely chopped
  • • Shrimp paste (1 tsp)
  • • Sea salt (1 tsp)
  • *All the ingredients here freeze well. It is best to keep the fresh ingredients roughly chopped in a zip bag. You can chop them frozen straight out of the freezer.
  1. If you are using a mortar and pestle, which I strongly recommend to use, for the aromatic and appreciating experience, use the following order to pound all the ingredients for the best effect to make a paste.
  2. Red chili, white pepper cones, garangal or ginger, lemon grass, coriander root or stems, kaffier lime zest or leaves, shallot, garlic, shrimp paste and salt
  3. Otherwise put all the ingredients in a blender to make red curry paste.
  4. You can keep it in airtight container in the fridge for a week or in the freezer.

It is the most basic and frequently used ingredient for Thai Cookery!

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