Recipe Image

Servings:

Thai Red Curry Paste

Make your own authentic Thai Red Curry Paste at home from scratch! With just a few minutes of prep time, you will have countless options for Thai Red Curry dishes any day of the week!

Total Time

40min

0.0

0 Ratings

Author: Wok & Skillet

Servings:

Ingredients

•

Dried Red Chili Peppers

•

Red Chili Peppers , deseeded

•

3 stalks

Lemongrass , sliced

•

5 cloves

Garlic , peeled

•

Small Shallots , peeled

•

1 in

Galangal , grated

or Ginger

•

3 stalks

Fresh Cilantro

•

Kaffir Lime Leaves , julienned

•

1 Tbsp

Whole Coriander Seeds

•

2 tsp

Ground Cumin

•

2 tsp

White Peppercorns

•

1 tsp

Shrimp Paste

(optional)

•

1 cup

Water

Cooking Instructions

Soak the Dried Red Chili Peppers (15) in warm water for 30 minutes.

Remove soaked chilies from the water and cut into 1-inch pieces. Remove the seeds as you cut the chilies.

Place cut chilies into a blender or food processor, along with Red Chili Peppers (2) , Lemongrass (3 stalks) , Galangal (1 in) , Garlic (5 cloves) , Shallots (4) , Fresh Cilantro (3 stalks) , Kaffir Lime Leaves (3) , Whole Coriander Seeds (1 Tbsp) , Ground Cumin (2 tsp) , White Peppercorns (2 tsp) , and Shrimp Paste (1 tsp) .

Pulse it a few times, then slowly add about a Tbsp of Water (1 cup) at a time to blend the ingredients to a paste. As soon as you get the consistency you want, stop adding water.

Enjoy your curry paste!

Author's Notes

Yields 1 cup.

The main purpose of the water is to help the blender or food processor blend the ingredients. As soon as the curry paste is blended evenly, stop adding water.

It will keep in the fridge in an airtight container for a week, or in the freezer for about 6 months. If freezing, I recommend using ice cube trays. Once frozen, you can store it in a ziplock bag and use it as needed.

Nutrition Per Serving

CALORIES

196

FAT

0.8 g

PROTEIN

3.1 g

CARBS

41.9 g