Authentic Thai Red Curry Paste
Take your red curry to the next level by making your own using this authentic recipe for Thai red curry paste.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¾ ounce (20 g) mild dried red chilies, such as guajillo or puya, cut in ½-inch chunks
- ½ ounce (10 g) spicy dried red chilies, such as Thai or arbol chilies, cut in ½-inch chunks (see note 1)
- ½ teaspoon (2.5 ml) white peppercorns
- 1 teaspoon (5 ml) coarse salt (see note 2)
- 1 stalk lemongrass, bottom half only, thinly sliced
- 2 tablespoons (15 g) finely chopped galangal
- 4 cilantro roots, or 10 to 12 cilantro stems, chopped
- 2 teaspoons (10 ml) chopped makrut lime zest (see note 3)
- 6 cloves (30 g) garlic, chopped
- ½ cup (70 g) chopped shallots
- 2 teaspoons (10 ml) fermented shrimp paste, if vegan sub miso
- 2 teaspoons (10 ml ) coriander seeds, toasted
- 1 teaspoon (5 ml ) cumin seeds, toasted
Instructions
- 1
METHOD 1: The Easy Way
- 2
Add the dried chilies, peppercorns and salt into the coffee grinder. If using coriander and cumin seeds, add them as well. Grind into a fine powder. *Allow chili dust to settle fully before opening the grinder, and don't put your face over it when you do to avoid inhaling chili dust!
- 3
Place the lemongrass, galangal, cilantro roots, and makrut lime zest in a narrow container, such as a glass measuring cup. Top it off with the garlic, shallots, and shrimp paste. (It is easier to blend with the moist ingredients on top.)
- 4
Use the immersion blender to blend everything until fine. You will need to lift and reposition the blender several times, stopping to scrape the bottom and bringing it to the top halfway through.
- 5
Once the mixture is fine, add the ground chili mixture and blend to mix.
- 6
METHOD 2: Mortar & Pestle
- 7
Soak the dried chilies in water for at least 30 minutes, longer if possible, so they are softened. Drain and pat them dry as best you can. (Excess water will make it harder to pound.)
- 8
Grind white peppercorns and any other dry spices into a powder. Remove and set aside.
- 9
Pound the chilies with the salt into a fine paste. Once it starts to look mashed, add the ground dry spices to help absorb the moisture, then continue to pound into a fine paste.
- 10
Add the lemongrass, galangal, cilantro roots, and makrut lime zest and pound into a fine paste.
- 11
Add the garlic and shallots and pound into a fine paste.
- 12
Add the ground chili mixture and pound until well combined. Add the shrimp paste and pound to mix.