Thai Red Curry Paste
Developed over years by the RecipeTin Family, this is our Thai Red Curry Paste recipe that will make a curry that is truly tastes like what you get at great Thai restaurants. Guided by world renowned Thai Chefs, this is a Thai Red Curry paste recipe that's doable for any home cook that we truly beli
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- 16 dried chillis (, chopped into 1 cm / 0.5" pieces seeds shaken out (Note 1))
- 2 tbsp lemongrass (, sliced, reedy outer skin removed (1 large) (Note 2))
- 1 tbsp grated galangal, peeled and grated ((Note 3))
- 4 g arlic cloves, peeled whole
- 1 tbsp shrimp paste in oil ((Note 4))
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tbsp chopped coriander/cilantro stem and roots ((Note 5))
- 2 red shallots (, peeled and roughly chopped (Note 6))
- 1 tsp lime zest
- ¼ cup reserved chilli soaking water
Langkah-langkah
Taste dried chillies for spiciness - see Note 1. Place the chopped chillies in a large boil and pour over about 3 cups of freshly boiled water. Leave to soak for a good 30 minutes or so.
Remove chillis and reserve water.
Put chillis in a blender or powerful food processor.
Add remaining curry paste ingredients into the blender along with 1/4 cup of the chilli soaking water.
Blitz on high until smooth - test by rubbing between your fingers. It takes around 20 seconds in my Vitamix which is a powerful blender. It might take up to 1 minute. Use a touch more water as required to aide with blending.
Scrape into a bowl or airtight container. Store for up to 3 days in the fridge, or freeze it to use later.
Use in place of store bought curry paste in recipes that call for it - especially Thai Red Curry!
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