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.
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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.
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.
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