This Thai Red Curry Paste recipe is the perfect base for a host of fantastic Thai curry recipes and is remarkably simple to make.
Making Curry Pastes at Home.
Whilst it may at first seem intimidating, making your own Thai curry paste at home really is not that difficult.
In fact, it is simply a matter of going shopping as none of the preparation work requires any skill at all.
My version of this classic Thai paste has been Westernised to an extent.
I have added ginger rather than Glanangal which is all but impossible to get here in Hungary.
I have also swapped out kaffir lime rind with regular lime for the same reason.
Storage and Usage.
This Thai red curry paste will last comfortably in the fridge for a week.
If you place it in a jar and cover with oil it will last for a couple of weeks.
However, this makes enough paste to make 6 or 7 curries for 2 people. As a result of this unless you are on a Thai curry fest then I recommend freezing this in portions.
Large ice cube trays hold a perfect 50 gram portion, I spoon it in and then cover with film and freeze.
When frozen solid I place in a freezer bag and grab one anytime I fancy a curry.
If using from frozen rather than frying over a high heat place in a pan over a medium-low heat until defrosted.
Then turn up the heat and fry and then use as any recipe specifies.
You will find this curry paste used in the following recipes:
- Thai Duck Curry.
- Chicken Curry Noodles.
- Thai Salmon Curry.
- Thai Chicken Breast with Pickles.
- Thai Prawn Curry.
A Thai Red Curry Paste is an essential ingredient in a Thai red curry and many more of my recipes.
- 10 Dried Red Chilli Peppers
- 5 Red Birds Eye Chilli Peppers
- 1.5 Tbsp Coriander Seeds
- 1 Tbsp Cumin Seeds
- 0.5 Tbsp Pepper Corns
- 1 Tsp Coarse Sea Salt
- 50 g Ginger
- 2 Sticks Lemongrass
- 10 Cloves Garlic
- 150 g Shallot
- 1 Lime (zest only)
- 1 Tbsp Dried Shrimp Paste
- 1 Tbsp Salt
- Soak the chilis in cold water for 15 minutes.
- Toast the seeds and pepper off in a dry pan for about 1 minute and then grind in a spice grinder or pestle and mortar.
- Peel and roughly chop your ginger.
- Remove the outer leaves and coarsely chop your lemongrass.
- Peel your garlic.
- Remove the tops of the chilis.
- Add all of the ingredients including the spice mix to a blender then blitz into a paste.
- Finally if possible transfer to a pestle and mortar and pound, this helps break down some of the ingredients rather than chopping them.
The calorific value of this recipe relates to the full amount of the paste.
Amount Per Serving: Calories: 702Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 9448mgCarbohydrates: 159gFiber: 23gSugar: 45gProtein: 26g
Calorific details are provided by a third-party application and are to be used as indicative figures only.