Thai Red Curry Paste, a fragrant and delicious paste that makes whipping up a midweek curry a breeze. This recipe is simple to make and with my super amazing storage tip you will always have a supply of homemade fresh curry paste.
Super quick post for me today as my kitchen looks like a bomb exploded, I may possibly not have washed up the breakfast things yet!!! Please don't judge me 😳 I am still without a dishwasher and I love to fill the sink up with water, slide in all the dishes and then let them 'soak'. They have been soaking all day.....should be ready to wash up now 😉
Today I want to share this recipe for Homemade Thai Red Curry Paste, yup another homemade thing....don't leave, remember I do the school run in PJ's!!!! Don't remember? Check it all out here....Oops!!!!
Anyhow! I whipped up a batch of this for a dish I am going to share later in the week. Stay tuned for the most amazing Thai fish dish! Hands down fresh, spicy and gorgeous!!!
I love homemade curry pastes, they have an extra little something that freshens your curry and takes then one step closer to authentic restaurant curries. But I appreciate that they take extra effort and have a rather long ingredient list! So on Thursday I will give you a few little tips on how to perk up a store bought curry paste.
But if you do fancy having a go yourself I think this is a great recipe to start with, the ingredient list might be pretty long but the method is super simple. When I wrote the instructions I had to refrain from writing 1. throw it all in a food processor and let it blitz itself to a pulp. 😉
There are a few ingredients that might not be on your everyday shopping list, but I can buy everything I need in our local supermarket. Go on have a go, whip this up and just don't wipe your eyes until you have given them a very very good scrub!!!! Another yesterday mascara style disaster. (p.s you need to read the homemade post!!!)
And I promised you my storage tip. Freeze the paste in an ice cube tray. Once you have solid curry blocks, pop them out and storage them in a ziplock bag in the deep freeze. Then when you need one, just pop it out and add it to a pan with a touch of fresh garlic and ginger, stir to allow it to defrost and the extra moisture to evaporate, - you have the base for an almost instant fresh tasting curry sauce....fresh from the freezer!!! No more store bought jars! Winner!
If you love this recipe for Thai Red Curry Paste why not subscribe to my newsletter, then you can have delicious recipes straight into your inbox. What is more, as a thank you I will send you my soup ebook for FREE!
Subscribe today 🙂
Signup and get my FREE soup cookbook.
Also find me on:
Let's share the food love and make the world a tastier place 🙂
Thai Red Curry Paste
- 6 dry red chillies
- 5 cm /2" piece of ginger (if you can get it galangal is more authentic)
- 12 garlic cloves
- 3 shallots
- 2 fresh red chillies
- 2 lemongrass stalks
- bunch of fresh coriander
- 2 kaffir lime leaves
- 1 teaspoon of shrimp paste
- 2 teaspoon finely ground white pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon paprika
- 1 teaspoon palm sugar or raw brown sugar
- 2 teaspoon neutral flavour oil
- Place the dried chillies in a bowl of warm water and set them aside for 10 minutes.
- Use a teaspoon to scrape the skin from the ginger and cut it into small chunks (the food processor will handle it better)
- Peel the garlic and shallots and place them in the bowl of your food processor along with your ginger.
- Cut the ends off the fresh chillies and add these to the processor.
- Cut the very dry ends off the lemongrass, discard the thick outer leaves and then cut them into small pieces. Add this to the processor.
- Cut the roots off the coriander and give them a quick rinse in cold water. Add the roots to the processor and keep the leaves for finishing your curry.
- Add in the kaffir lime leaves.
- Drain the dried chillies and then add them to your processor.
- Spoon in the shrimp paste and pulse chop until you have a rough paste.
- Add the remaining dry ingredients, the oil and then switch the processor on until you have a smoothish paste.
- Store in the fridge in an airtight jar for up to 3 weeks. (see notes)
- Or spoon it into an ice cube tray and freezer. Once solid pop the curry blocks out and store in a zip lock bag in the freezer 🙂
THAI RED CURRY PASTE