Thai•gourmet
Thai Red Curry Paste
Thai red curry paste is a fiery condiment with an herbal, lemony aroma you can use to spice up curries, soups, stews, and so much more!
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
2
- 40 small dried red chiles ((See Note 1))
- 4 clove garlic
- 3 lemongrass stalks
- 2 shallots (ends cut and outer skin removed)
- 6 inch fresh ginger (peeled and chopped into 3 pieces)
- 2 tbsp shrimp paste
- 6 leaves kaffir lime
- 1/4 cup water
Instructions
- 1
Soften the chiles in a bowl with hot water for 3 minutes. Trim the root end and tough outer leaves off the lemongrass stalk. Use only the white part and a little of the green. Cut in half.
- 2
In a food processor add the drained chiles, garlic, lemongrass, shallots, ginger, shrimp paste, kaffir lime leaves. Pulse until broken down and add then blitz adding a tablespoon of water at a time until a thick paste forms. You don't need all, but you might.
- 3
Store in an airtight container in the refrigerator for 5 days or freeze in cubes and store in a plastic bag for up to 2 months.