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Thai Red Curry Paste

Thai Red Curry Paste is a traditional Thai base curry sauce of flavoursome herbs and spices in a red chilli base that’s one of the two base sauces (along with green curry paste) in Thai cookery. The full recipe is presented here and I hope you enjoy this classic Thai version of: Thai Red Curry Paste.

prep time

15 minutes

cook time

30 minutes

Total Time:

50 minutes

Makes:

200ml

Rating: 4.5 star rating

Tags : CurryChilli RecipesSauce RecipesSpice RecipesHerb RecipesThailand Recipes



Method:
To soften them, soak the dried red chillies in warm water for 30 minutes.

Drain the soaked chillies from the water, then cut into 3cm (1-inch) pieces. Again, for a milder effect remove the seeds as you cut the chillies (I don’t bother).

Place the dried chilli pieces into a blender or food processor, along with fresh red chillies, lemongrass, galangal, garlic, shallots, cilantro, lime leaves, coriander seeds, cumin, white peppercorns, and Thai shrimp paste.

Pulse a times to chop, then slowly add about a tbsp of water at a time to blend the ingredients to a paste. (As soon as you get the consistency you want, stop adding water).

You can use this paste immediately or you can freeze for use later.

Thailand
Traditional
chillies
galangal
curry, sauce, spices, herbs, chillies
red chillies, lemongrass, garlic, shallots, galangal, coriander, cilantro, lime leaves, coriander seeds, cumin seeds, white pepper, shrimp paste, lime juice, lime zest
Method:
To soften them, soak the dried red chillies in warm water for 30 minutes.

Drain the soaked chillies from the water, then cut into 3cm (1-inch) pieces. Again, for a milder effect remove the seeds as you cut the chillies (I don’t bother).

Place the dried chilli pieces into a blender or food processor, along with fresh red chillies, lemongrass, galangal, garlic, shallots, cilantro, lime leaves, coriander seeds, cumin, white peppercorns, and Thai shrimp paste.

Pulse a times to chop, then slowly add about a tbsp of water at a time to blend the ingredients to a paste. (As soon as you get the consistency you want, stop adding water).

You can use this paste immediately or you can freeze for use later.