Red curry paste
Red curry is a very popular Thai curry in Thailand and perhaps all over the world. The tastes are nice, sweet and soft. Red curry paste is the basic of all Thai pastes so it is easy to master and you can use this as the foundation for making other curry pastes. The most important factor of a great curry paste is using the right ingredients to get that flavour explosion when you eat!
For 2-3 curries
Good For:Lunch & Dinner
About this Recipe
By: Cherie Jones
It is not hard to make red curry paste from scratch but it takes some time to prepare. Don’t be put off by that because it is worth your time and effort. You need to get the right ingredients which you can find from any good high-street supermarket or, of course an asian supermarket. Let’s get started.
Red curry paste – Ingredients
- 12 Dried Red chillies (large size)
- 4 Dried Red chillies (Small size)
- 1 teaspoon ground white pepper
- 1 teaspoon salt
- 2 teaspoons kaffir lime leaves (finely chopped)
- 2 tablespoon coriander roots (finely chopped)
- 2 tablespoon galangal (finely chopped)
- 3 tablespoons lemongrass (finely chopped) use the half bottom bits
- 3 tablespoons shallots (finely chopped)
- 2-3 cloves garlic (finely chopped)
- 1 teaspoon Shrimp paste
Step by Step Instructions
Make sure you remove all the seeds from the dried chillies. This will prevent the paste from being far too hot! Then cut them to small pieces and soak in water around 10 minutes.
Add ground white pepper, coriander roots, kaffir lime roots, lemon grass, salt, shrimp paste and all dried chilles in mortar & pestle. Then Pound our ingredients.
When you can see the difference in texture and colours, add garlic, shallots. Pound them together.
Pound them until they are fine.So now it’s done. You can keep them in the fridge up to 4 weeks.