Spicy Red Curry Paste Recipe
Create your own fiery red curry paste bursting with flavours by following this simple recipe. With a blend of roasted coriander and cumin seeds, aromatic spices like nutmeg and cardamom, and the heat of green and red chillies, this paste promises to add depth and intensity to your Thai-inspired dishes. Follow the easy steps below to grind the ingredients into a smooth paste using either a mortar and pestle or a blender. Serve it with coconut milk for a luscious curry sauce or use it as a marinade to spice up your favorite dishes. Don’t forget to freeze any extra paste for future culinary adventures!
Panang curry paste
8
servings50
minutes15
minutesIngredients
2 tsp roasted coriander seeds
1 tsp roasted cumin seeds
1 tsp black peppercorns
2 tsp salt
4 tsp nutmeg
8 cardamom pods
8 long green chillies
30 soaked long red chillies
3 cloves garlic (chopped)
4 tsp chopped galangal
2 tsp chopped kaffir lime leaf
4 tbsp chopped lemongrass
4 shallot (chopped)
2 tsp chopped fresh coriander
Directions
- Remove the seeds from the soaked long red chillies and finely chop them after soaking in water for 10 minutes.
- In a pan, toast coriander seeds, green chillies, cardamom pods, nutmeg, and cumin seeds until they turn brown.
- Transfer the toasted ingredients along with salt and black peppercorns into a mortar. Grind and pound them into a fine powder using a pestle.
- Add the remaining ingredients – soaked red chillies, chopped garlic, galangal, kaffir lime leaf, lemongrass, shallot, and fresh coriander – to the mortar.
- Pound the mixture until all the ingredients blend smoothly into a consistent paste, ensuring no chunks remain.
Alternatively, if using a blender or food processor, blend coriander seeds, cumin seeds, black peppercorns, and salt into a powder. - Add all the remaining ingredients along with 2 tablespoons of water to the blender or food processor.
- Blend the mixture for 3-5 minutes until it forms a smooth paste.
Notes
- To make it a meal: Add coconut milk for the sauce. Serve with white rice and vegetables
- Store any leftover Panang curry paste in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
