Ingredients for 1 Cup Servings
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10-15 dried red chili peppers, deseeded and soaked in hot water
2 shallots, peeled and chopped
4 cloves of garlic, peeled
1 lemongrass stalk, sliced (use the bottom half only)
1 thumb-sized piece of galangal or ginger, peeled and chopped
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
4-5 black peppercorns
4 kaffir lime leaves, finely chopped
1 teaspoon shrimp paste (optional, for authenticity)
1 teaspoon salt
Total Time
Goes Great with
Method
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- Prepare the dried chili peppers:
After soaking, drain the chili peppers and chop them roughly. - Toast the spices:
In a dry pan, toast the coriander seeds, cumin seeds, and black peppercorns until fragrant. Let them cool. - Blend:
In a blender or mortar and pestle, combine the soaked chili peppers, shallots, garlic, lemongrass, galangal (or ginger), toasted spices, kaffir lime leaves, shrimp paste (if using), and salt. Blend until you get a smooth paste. You might need to add a little water to facilitate blending.
Your homemade Red Thai Curry Paste is ready to be used in your favorite recipes. Store it in an airtight container in the refrigerator for up to two weeks, or freeze it for longer shelf life. Remember, the paste is potent, so use it sparingly according to your taste preference.
Pro Tips- Adjust Spice Level: Control the heat by varying the number of chili peppers. For milder paste, remove seeds and membranes from the chilies.
- Enhance Aroma: Toasting the spices amplifies their fragrance. Be attentive to avoid burning; a fragrant aroma indicates readiness.
- Storage: Preserve the paste in an airtight container in the refrigerator for up to two weeks or freeze in portions for longer shelf life.
- Versatility: Beyond curries, use this paste in soups, stir-fries, or even marinate meats for an extra kick.
- Prepare the dried chili peppers:
Notes
Nutritional Information (Per Serving):
- Calories: Approximately 25 kcal
- Fat: 1g
- Carbohydrates: 5g
- Protein: 1g
Goes Great with
15 minutes
