Thai•gourmet
Thai Red Curry Paste
Make your own authentic Thai Red Curry Paste at home from scratch! With just a few minutes of prep time, you will have countless options for Thai Red Curry dishes any day of the week!
- Prep time
- 10 min
- Cook time
- 28 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
1
- 15-20 dried red chili (approx 2 cups)
- 2 fresh red chilies (cut into 1/2 inch pieces, seeds removed)
- 3 stalk lemongrass (only the white portion, sliced)
- 5 clove garlic (peeled)
- 4 shallots (small, peeled)
- 1 inch galangal (grated (substitute with ginger))
- 3 stalk cilantro
- 3 kaffir lime leaves (julienned)
- 1 tbsp coriander seeds
- 2 tsp ground cumin
- 2 tsp white peppercorns
- 1 tsp Thai shrimp paste (optional but recommended)
- 1 cup water
Instructions
- 1
Soak the dried red chilies in warm water for 30 minutes.
- 2
Remove soaked chilies from the water, cut into 1-inch pieces. Remove the seeds as you cut the chilies.
- 3
Place cut chilies into a blender or food processor, along with fresh red chilies, lemongrass, galangal, garlic, shallots, cilantro, kaffir lime leaves, coriander seeds, cumin, white peppercorns, and Thai shrimp paste (if using).
- 4
Pulse it a few times, then slowly add about a tablespoon of water at a time to blend the ingredients to a paste. (As soon as you get the consistency you want, stop adding water).