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This is my Homemade Thai Red Curry Paste, made from totally compliant ingredients and free of sugar and seed oils. It tastes quite different to store bought and much spicier. I always use the Maesri brand of curry pastes and have always been happy with them even though there are technically more compliant brands, but after making my own Homemade Thai Green Curry Paste, I wanted to do the same with the Thai Red Curry Paste. The ingredients are pretty much the same as the Thai Green Curry Paste except using red chillies instead of green.
This recipe gives you 4 large heaped tablespoons of Homemade Thai Red Curry Paste which is good for 2 or 4 recipes depending on how hot you like your curry. I use 2 tablespoons in one recipe of Thai Red Curry, but if you don’t like it very hot I would reduce that down to 1 tablespoon.
Your leftover Homemade Thai Red Curry Paste can be stored in the freezer for when you want to make curry again. I just store in snack size zip lock bags with the air pushed out.
This Homemade Thai Red Curry Paste is done with a mortar and pestle and finished in a food chopper or processor. You can do the whole thing in the mortar and pestle but you will need quite a large one to grind the paste fine enough and it will take a LONG time to get it all done.
Homemade Thai Red Curry Paste
Ingredients
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1/2 tsp black peppercorns
- 1 tbsp salt
- 1/4 tsp ground turmeric
- 8 dried small red chillies
- 2 tbsp fresh ginger, chopped
- 12 garlic cloves, chopped
- 1 tsp shrimp paste
- 4 fresh kaffir lime leaves, torn
- 2 lemongrass stalks, outer leaves removed and roughly chopped
- 4 cm fresh coriander stems, roughly chopped 1 3/4 inches
- 4 medium shallots/scallions, roughly chopped
Instructions
- Toast coriander seeds, cumin seeds and peppercorns in a frying pan over low heat, tossing or stirring frequently. You want the aroma of the spices to come out nicely before you take them off the heat. Allow spices to cool off for about 5 minutes.
- Add to mortar with turmeric and grind. Set aside and put salt and chillies in the mortar and grind. Add back previous spices.
- Add ginger and lemongrass and then the garlic and grind. Add kaffir lime leaves, coriander and shallots, pound and grind. Add shrimp paste and grind through.
- It doesn’t matter if it’s not all completely ground to a paste if you’re going to give it a blitz. Add paste to food chopper or processor and blitz to get a fine paste. This will probably take a few minutes. Add your Thai red curry paste to your curry or store in the freezer for future use.
Notes
Nutrition
Primo. I have clients/community members always asking for curry how to’s. 🙂
Thanks!