If you are eager to elevate your Thai cooking, creating your own Thai Curry paste is a fantastic step forward. Among these, red curry paste stands out as the most versatile, finding its way into numerous recipes. If you decide to make just one paste from scratch, red curry paste should be your go-to.
The distinctive red colour of Thai Red Curry Paste is derived from its primary ingredient: dried red chilies. While this recipe uses a generous amount of chilies to achieve that rich red hue, the spiciness is controlled by removing most of the seeds and balancing spicy and mild chili varieties.
Thai red curry paste recipe can be used for Thai Red curry, fish cakes or to add a vibrant kick to Thai Fried rice. But Red curry paste isn’t just for curries. It’s a blend of chilies, aromatics and spices that can enhance a variety of dishes. Think beyond sauces- use it in stir-fries, marinades or as a seasoning rub for meats and vegetables. This paste is culinary power house that brings a burst of flavours to any dish.
Creating your own Thai red curry paste at home allows you to produce a curry that rivals the best Thai restaurants. Just like with green curry paste, homemade versions offer the freshest and most aromatic results, far superior to what you can buy in a jar.
Homemade curry paste not only enhances the flavour of your dishes but also gives you the flexibility to adjust ingredient amount to suit your taste. For a milder paste, simply remove the chili seeds. The key is to ensure that you include all the essential ingredients to achieve the authentic taste.
Ingredients for Thai Red Curry Paste:
To achieve the authentic flavour of Thai red curry paste, it’s crucial to use specific ingredients. Substitution should be minimal, as deviations can significantly alter the flavour. Here’s a detailed list of essential components:
Mild Dried Red chilies: These chilies form the base of the red curry paste, providing the characteristic color without overwhelming heat. In Thailand, dried spur chilies (Prik Chee fa) are traditional, but as I couldn’t find them I have used kashmiri Chilies. The mildness allows you to adjust the quantity without making the paste too spicy.
Spicy Dried Red Chilies: To customize the heat, incorporate spicier dried chilies. Adjust the quantity to your preferred spice level. If only spicy chilies are accessible and a milder paste is desired, remove the seeds and pith, using only the red flesh.
White peppercorns: These add a subtle heat and complexity to the paste.
Salt: Salt acts as a preservative, enhancing the paste’s longevity. If pounding chilies manually, coarse salt is recommended. Any salt will suffice if using a grinder. While not essential if the paste is to be used immediately or frozen, it’s traditional to include it.
Lemongrass: Use the lower half of the lemongrass stalk, which is most flavourful part. This ingredient contributes a citrusy brightness to the paste.
Galangal: For the best flavour, fresh or frozen galangal is preferred. Avoid using dried or powdered forms, as they lack the fresh, sharp flavour essential to the paste.
Makrut Lime Zest: This lime zest adds a unique citrusy aroma. If unavailable, use additional makrut lime leaves when cooking. These leaves can infuse similar flavours when torn or julienned into dishes.
Cilantro roots or stems: Cilantro roots provide a robust aroma and withstand cooking well. Stems can be used as a substitute, offering a similar flavour profile.
Garlic: Garlic is essential for its pungent and savory notes.
Shallots: Shallots add sweetness and depth to the paste.
Fermented Shrimp Paste (Gapi): This ingredients provides umami and depth. For vegan option, Miso paste and finely grated dried shiitake mushrooms can replicate the umami profile. Alternatively, omit it and adjust seasoning with fish sauce or soy sauce in the final dish.
Coriander seeds and Cumin seeds (optional): These spices add an extra layer of complexity. Toast them lightly before incorporating into the paste.
Storage Tips:
Thai curry paste can be stored in the fridge in an airtight container for a few days. However, to preserve its flavours longer, it’s best to freeze it. Use freezer bags, diving the paste into portions for convenience and remove as much air as possible. Mason jars are also good option for freezing. This method ensures the paste remains fresh and ready for use whenever needed.
Ingredients:
4 nos. Kashmiri Chili or any mild chili (overnight soaked)
15-20 nos. Lavangi chilies or any spicy chili (overnight soaked)
1-2 Stalks of Lemon grass (thin), bottom half only
6-7 pcs. Shallot
15 gm Galangal
4 nos. Cilantro roots with stems
8-10 pcs. Garlic cloves
1 tsp White peppercorn
1 tbsp Roasted Coriander powder
1/2 tbsp Roasted Cumin powder
2 tsp Makrut Lime Peel or Regular Lime Peel
6-7 pcs. Makrut Lime leaves
2 tsp Fermented Shrimp Paste
1 tsp Salt
Preparation:
- Step 1: Overnight soak the dried chilies in water or soak for at least 30 minutes, to soften them. Then chop them in small pieces and add them in a blender jar.
- Step 2: Then peel and slice the galangal in julienne and add them in the blender jar.
- Step 3: The roughly chop the shallots and add them in the blender jar.
- Step 4: Next use back of your knife to bash the lemongrass and remove the tough outer layers of lemongrass and cut off the bulb. Then thinly slice the fleshier, tender part of the lemongrass and add them in the blender jar.
- Step 5: Slice the cilantro roots and add in the blender jar.
- Step 6: Next remove the thick center vein of the lime leaves, this makes the leaves easier to slice. Stack all the leaves and thinly slice the lemon leaves lengthways and add in the blender jar.
- Step 7: Next thinly chop the lime peel and add in the blender jar.
- Step 8: Next add coriander powder, cumin powder, white peppercorn, garlic cloves, shrimp paste and salt.
- Step 9: Now blend with a little soaking water from the chilies until you get a smooth paste.
- Step 10: Transfer the Thai Red Curry Paste in an airtight container and store in the fridge for up to one week. The paste can also be frozen for up to six months.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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