Thai Red Curry Paste – The Mint Thief

By foodiva

Ingredients

• 20 dried red chili
• 1 cup hot water
• 1 tbsp heaping galangal (Substitute with ginger)
• 1/2 cup shallot, chopped
• 2 lemongrass, chopped
• 2 tbsp cilantro stems, chopped
• 1/4 cup garlic, chopped
• 4 or to taste red Thai chili, chopped (substitute with green chili)
• 5 lime leaves ( substitute with lime peel)
• 1 tsp whole black peppercorns
• 1 tsp salt
• 1/2 tbsp paprika

Details

Servings 1
Adapted from themintthief.wordpress.com

Preparation

Step 1

How to make/Basics

How to make/Basics

This Thai Red Curry Paste recipe is easy to make from scratch. You’ll never buy packaged curry pastes again once you try this recipe. Homemade curry paste makes tastier curries, and they have a long shelf life too. You can store it in an airtight glass container for up to 1 month or freeze in a freezer safe zip-lock up to 1 year. This recipe makes 2 – 3 batches of curry for 4.

I made 2 jars of this Thai Red Curry Paste before my trip to India & took it along.  I wanted to make Thai Red Curry for my parents & In-laws. Thai flavors are so similar to Indian cuisine with a copious amount of red chili, ginger, coconut milk; I was sure they would love it. They absolutely enjoyed the flavors of the Thai Red Curry.

This recipe is super easy  – simply soak the dried chilies in warm water to soften them up, then grind all of the ingredients into a paste using either a blender or food processor. The traditional way to make this Thai paste is by pounding all the ingredients by hand using a mortal and pestle. But it does definitely take a lot of work.

Here’s how you can make it:

Add all the ingredients into a blender with 2 tbsp water to help the grinding process.

After I made this curry paste, I used it to make

This Thai Red Curry Paste recipe is easy to make from scratch. You’ll never buy packaged curry pastes again once you try this recipe.

Yield:

Add all the ingredients into a blender with 2 tbsp water to help the grinding process.

How to make/Basics