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!
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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 tsp of shrimp paste
- 2 tsp finely ground white pepper
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp salt
- 1/2 tsp paprika
- 1 tsp palm sugar or raw brown sugar
- 2 tsp 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 🙂