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homemade red curry paste

Homemade Red Curry Paste

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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.
Course paste
Cuisine thai
Keyword homemade red curry paste, red curry paste, Thai red curry paste
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2 cups
Author Mary Thatcher

Equipment

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.

Video

@stickyricethaikitchen

Homemade (Yellow) Curry Paste Ingredients ⬇️ 15 Guajillo chilies (dried; see the link) 2 tsp galangal (chopped. Do not use ginger. See the link.) 3 tbsp lemongrass chopped ½ cup shallots (chopped) 8 cloves garlic 2 tbsp cilantro stems ( or roots ; chopped) 1 tsp lime zest (Makrut or Kaffir lime is best.) 1 tsp pepper (white or black ground pepper) 1 tbsp shrimp paste (or 2.5 teaspoon salt) 2 tbsp curry powder 2 tbsp turmeric (fresh or 2 tsp turmeric powder) ¼ cup coconut oil (If using a blender. Or use avocado oil) (Omit if pounding the paste with pestle and mortar) Measurement conversion and tips from the link in my bio. #curry#currypaste#homemadefoodisthebest#thaifood#redcurry#yellowcurry#thaicuisine#kitchenhacks#cocina#herb#spices#tiktokrecipe

♬ Walking Around - Instrumental Version - Eldar Kedem

Notes

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