Homemade Red Curry Paste
If you’re worried that making curry paste in a blender won’t produce enough fragrance, consider this: store-bought curry paste is almost certainly made in a factory without using a pestle and mortar. However, this Homemade Red Curry Paste recipe will show you how to create authentic Thai red curry paste using both a blender and a pestle and mortar.
What is Red Curry Paste made of?
Red curry paste is made from a blend of red chilies, garlic, lemongrass, and shallots, which create its vibrant color and bold flavor. Other key ingredients include galangal, kaffir lime zest, and shrimp paste, which add depth and aromatic complexity. However, kaffir lime may be challenging to find. Therefore, if you must you can still use regular lime zest. However, please do not substitute galangal with ginger. Read more about turmeric, ginger, and galangal from this link if you are interested.
How to Store Homemade Thai Red Curry Paste?
Store the paste in an airtight container in the refrigerator, where it will keep for up to one month. (3-4 months in a glass jar) For longer storage, portion the paste into ice cube trays or silicone cups and freeze. Transfer the paste to a ziplock bag or vacuum sealed so that it lasts up to six months.
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How to Customize Your Homemade Curry Paste?
- Customize the spice level by using only larger dried chilies, such as Guajillo or Thai Spur chilies, for a medium to mild paste.
- To increase the heat, mix larger dried chilies with smaller dried Thai chilies.
- Break down the spice level as follows: 15 dried large chilies for mild to medium heat, 15 dried large chilies with 2 dried Thai chilies for medium to spicy heat, and 15 dried large chilies with 5 dried Thai chilies for very spicy heat.
- Make this paste vegan-friendly by substitute shrimp paste with salt or miso paste.
What Dishes Can You Use Red Curry Paste?
Red Curry paste is one of the most versatile paste in the Thai cuisine. You can obviously use it for curry, but also stir fry, marinade, dipping sauce, and bbq. These dishes include “Pad Prik King“, Chicken Red Curry with Butternut Squash, Red Curry Wonton Soup, and Pineapple Curry. The possibilities are endless!
Homemade Red Curry Paste
Equipment
- 1 hand blender (or granite pestle and mortar)
Ingredients
- 15 Guajillo chilies (dried; see the link)
- 2 tsp galangal (about 2 slices chopped. See the link.)
- 3 tbsp lemongrass (chopped)
- 8 cloves garlic
- ½ cup shallots (or red onion)
- 2 tbsp cilantro stems (or roots; chopped)
- 1 tsp lime zest (kaffir lime is best.)
- 1 tsp pepper (ground black or white pepper)
- 1 tbsp shrimp paste ( or 2.5 teaspoon salt)
- ¼ cup coconut oil (or avocado oil to get the blender going.) (Omit if pounding the paste with pestle and mortar)
Instructions
Prepare
- Cut the dried chilies with kitchen scissors into small pieces and soak them in hot boiling water for at least 5-10 minutes. Meanwhile, chop and prepare the other herbs and spices.
- Chop the galangal, lemongrass, shallots, garlic, and turmeric into small pieces, then measure them according to the instructions in the ingredient list section.
- To obtain the zest, peel a Makrut lime (also known as Kaffir lime), avoiding the bitter white part. Alternatively, use a cheese grater to grate the outer layer for zest. If Makrut limes are unavailable, substitute with regular green limes."
If using pestle and mortar to pound the curry paste, follow the following instruction.
- Pound the herbs and spices in the following order to minimize splashing that could irritate your eyes. Galgangal, ground or peppercorn, lemongrass, lime zest, cilantro stems, garlic, shrimp paste, rehydrated chilies, and lastly shallots. This sequence helps prevent ingredients that are more likely to splash from affecting your eyes during the pounding process. Pound until you get a smooth paste. Do not add the coconut oil if using this method.
- Store the paste in an air tight container then refrigerate until ready to use or keep frozen for longer shelf life.
Follow the Instruction below if using the hand blender.
- Place all herbs and spices in a tall mixing bowl suitable for an immersion blender.
- Add coconut oil to the bowl.
- Using an immersion blender, blend the ingredients until smooth.
