Thai Red Curry Paste
Total Time
10 minutes
Prep Time
10 minutes
Rating
4.97 out of 5 stars
(26)
Ingredients
1 serving
- 16 dried chillis (, chopped into 1 cm / 0.5" pieces seeds shaken out (Note 1)
- 2 tbsp lemongrass (, sliced, reedy outer skin removed (1 large) (Note 2)
- 1 tbsp grated galangal, peeled and grated (Note 3)
- 4 garlic cloves, peeled whole
- 1 tbsp shrimp paste in oil (Note 4)
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tbsp chopped coriander/cilantro stem and roots (Note 5)
- 2 red shallots (, peeled and roughly chopped (Note 6)
- 1 tsp lime zest
- ¼ cup reserved chilli soaking water
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Preparation
Step 1
Taste dried chillies for spiciness - see Note 1. Place the chopped chillies in a large boil and pour over about 3 cups of freshly boiled water. Leave to soak for a good 30 minutes or so.
Step 2
Remove chillis and reserve water.
Step 3
Put chillis in a blender or powerful food processor.
Step 4
Add remaining curry paste ingredients into the blender along with 1/4 cup of the chilli soaking water.
Step 5
Blitz on high until smooth - test by rubbing between your fingers. It takes around 20 seconds in my Vitamix which is a powerful blender. It might take up to 1 minute. Use a touch more water as required to aide with blending.
Step 6
Scrape into a bowl or airtight container. Store for up to 3 days in the fridge, or freeze it to use later.
Step 7
Use in place of store bought curry paste in recipes that call for it - especially Thai Red Curry!
Step 8
Save recipe for the next time?
