Homemade Red Curry Paste: Spice Up Your Dishes with Authentic Flavor
Delight your taste buds with the vibrant flavours of homemade red curry paste. Crafted from scratch using a blend of aromatic spices and fiery red chillies, this versatile paste is the key to creating authentic Thai dishes bursting with flavour. Follow our simple recipe to prepare this essential condiment, whether you prefer the traditional method of using a mortar and pestle or the convenience of a blender. With each spoonful, savour the rich complexity and boldness of homemade red curry paste, guaranteed to elevate your culinary creations to new heights. Say goodbye to store-bought versions and hello to the authentic taste of Thailand in your own kitchen!
Red curry paste
8
servings50
minutes15
minutesIngredients
8 tsp roasted coriander seeds
1 tsp roasted cumin seeds
1 tsp black peppercorns
2 tsp salt
8 cardamom pods
30 dried soaked red chillies
3 cloves garlic (chopped)
4 tsp chopped galangal
2 tsp chopped kaffir lime leaf
2 tsp shrimp paste
4 tbsp chopped lemongrass
2 shallots (chopped)
Directions
- Remove the seeds from the red chillies and soak them in water for 10 minutes. Finely chop the soaked chillies.
- In a dry pan, toast coriander seeds, cardamom pods, and cumin seeds until they turn brown and release their aroma.
- Transfer the toasted spices to a mortar. Add salt and peppercorns to the mortar and grind them into a fine powder using a pestle.
- Add the chopped red chillies to the mortar and pound the mixture until smooth and consistent. Alternatively, if using a blender or food processor, blend coriander seeds, cumin seeds, black peppercorns, and salt into a powder. Then add the chopped red chillies and all remaining ingredients along with 2 tablespoons of water.
- Blend the mixture for 3-5 minutes until it forms a smooth paste.
Notes
- Store any leftover Red curry paste in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
- To make it a meal: Add coconut milk for the sauce. Serve with white rice and vegetables.
