Basic Thai Red Curry Paste Recipe that is one of the MUST HAVE curry paste in my fridge. Useful to make different type of Thai dishes and curry.
I use Thai Red curry paste so much at home. I always buy it from store, and personally, I feel that it is so ridiculously expensive that 1 small bottle of red curry paste is like 5 to 6 Dollar. That small bottle of red curry paste can only be used for 2 times curry.
I always make my Indian curry from scratch, and I have almost all different spices in my pantry. Buying all spices and making curry from scratch, in a long term, it is cheaper and healthier without any preservatives. Therefore, I decided to try making my own Thai red Curry paste.
It is pretty simple where I just grind all ingredients together. For better results, it’s better to manually grind all of the ingredients. However, I don’t have the manual grinding tools. Therefore, I just dump everything in food processor, and let it does the work.
My Thai red curry paste turns out really spicy but the colour is not red enough. The taste is similar, but the differences is in the colour. I’m using dry red chillies to make this Thai Red Curry paste, I wonder whether using fresh red chilli will give that red vibrant colour. I will update you guys again when I’m making my second batch of Thai red curry paste.
For now, I’m happy with the flavour but the vibrant red colour is missing. After I finished my Thai Red curry paste, I make my red thai seafood curry directly. The seafood red thai curry turns out so delicious and so similar with the thai red curry that we eat in Thai restaurant.
And yes, I’m cheating a little. Because my thai red curry paste is not as red as it supposed to be, my thai red curry turns out to be quite yellowish instead of red. Therefore, I added few tablespoon of tomato sauce and chilli sauce to add the red vibrant colour in the seafood thai red curry. It does the trick, but in the future, I would need to figure out why is my thai red curry is not as red as it is supposed to be.
To make this Thai red curry paste, firstly soak the red chillies in the warm water for 10 – 15 minutes until soft.
Then, chop the shallots, garlics, lemongrass and soaked chillies. Grind until smooth.
Add the rest of the ingredients, and continue to grind until it become paste.
How easy is it to make your own Thai red curry paste. You could also save so much money making it by yourself instead of buying it especially if you are like me that love thai red curry.
- 10 red chillies
- 10 garlics (about ¼ cup chopped)
- 2 shallots (about ½ cup chopped)
- 1 tablespoon minced ginger
- 1 tablespoon white pepper powder
- 1 tablespoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon shrimp powder
- ½ teaspoon salt
- 1 lemongrass (white part only)
- Soak the red chillies in the warm water for 10 - 15 minutes until soft.
- Chop the shallots, garlics, lemongrass and soaked chillies. Grind until smooth.
- Add the rest of the ingredients, and continue to grind until it become paste.
- Keep in air tight container in the fridge. Can last up to 2 - 3 months.