Red Thai Curry Paste
Making authentic homemade Thai red curry paste from scratch is very simple. All you need are a few spices, fresh herbs, and a kitchen tool to help you make the tastiest, most fragrant, and most flavorful homemade red curry paste.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 7-10 long-dried chilis, deseeded & stems removed (wear gloves when handling hot chilis)
- 2 California chilis deseeded and stemmed removed.
- 2 teaspoons salt
- 1/2 teaspoon whole white peppercorn
- ½ teaspoon cumin seeds
- 1 1/2 teaspoons coriander seeds
- 2 teaspoons galangal, chopped small
- 2 tablespoons lemongrass, finely chopped
- 2 tablespoons cilantro stems or roots, chopped small
- 1 tablespoon garlic, chopped small
- 1/3 cup shallot, diced small
- 1 teaspoon kaffir lime zest or *substitute* 1/2 tsp lime zest + 1 kaffir lime leaves
- 2 teaspoons shrimp paste
- 1-3 tablespoons water *as needed only
Instructions
- 1
Remove the stems and seeds of the chilis, then soak all the chilis in warm water for 15-20 minutes or until soft. Cut the large chilis into smaller 1-inch pieces before soaking. Save the water for use in the food processor.
- 2
Toast cumin, coriander seeds, and white peppercorn on medium heat until fragrant for 2-3 minutes. Shaking the pan constantly to move the seeds around for an even toasting. Once fragrant and lightly toasted, remove from a pan into a plate to let cool.
- 3
Use a spice grinder or a small mortar and pestle to ground the toasted seeds to powder. Place the freshly ground powder into a food processor.
- 4
Drain, rinse, and pat the chilis dry. Use kitchen scissors to cut the soaked chilis into 1-inch pieces and place them in a food processor. Add the rest of the ingredients to the food processor. Add a little water,1 tablespoon at a time to help move the blades.
- 5
Pulverized all ingredients together into a fine smooth paste. Add more water in small amounts as necessary.
- 6
Remove the fresh curry paste for use. Done! Note the fresh flavors of a homemade curry paste. Glorious! Store unused paste in a glass jar, in the fridge for up to 14 days, and in the freezer for 3-4 months.
- 7
Remove the stems and seeds of the chilis, then soak all the chilis in warm water for 15-20 minutes or until soft.
- 8
Toast cumin, coriander seeds, and white peppercorn on medium heat until fragrant for 2-3 minutes. Once fragrant and lightly toasted, remove from heat and let cool on a plate. Set aside.
- 9
Drain, rinse, and pat dry the chilis. Use kitchen scissors to cut the chilis into 1-inch pieces and place them in the mortar with the salt. Start pounding with a pestle until smooth.
- 10
Add the toasted spices and pound until smooth.
- 11
Add the lemongrass and galangal and pound into the paste until smooth.
- 12
Repeat the pounding of cilantro stems, shallots, garlic, and kaffir lime zest.
- 13
Add the shrimp paste last and pound everything well until nice paste forms. Remove the paste and use it immediately for a curry. Enjoy the best Thai red curry paste from your very own kitchen! Refrigerate for up to 14 days. Freeze the paste for 4-6 months.