Before reading this Thai red curry paste recipe, you might like to watch my video on how to make it.
I highly recommend making your own Thai curry pastes! There are some good red Thai curry pastes available at supermarkets and online but you will notice the difference. When I’m feeling lazy, I use this brand or Thai red curry paste.
For best results, you will want to pound the ingredients in a pestle and mortar. Warning… this can take up to a half hour but breaking those fibers down into a paste makes a curry paste like nothing you can purchase. You could also pound the ingredients for about ten minutes and finish up in a blender which will be almost as good.
Thai red curry paste isn’t just used in Thai red curry! There are so many other recipes you can make with it and I will be adding them to the blog very soon.
- 1 generous tablespoon cumin seeds
- 1 generous tablespoon coriander seeds
- 1½ tsp white pepper
- 12 cloves garlic – peeled and rougly chopped
- 2 medium shallots – finely chopped
- 1 thumb sized piece of galangal - thinly sliced
- 2 fresh red chillies - thinly sliced
- 1 stalk of lemongrass – tough outer part removed and thinly sliced
- 12 red dry chillies soaked in water for 30 minutes and then cut into small pieces
- 10 thick coriander stems – about 1 generous tablespoon
- Zest of ½ lime
- 2 tsp shrimp paste
- Heat a frying pan over medium heat and toast the cumin and coriander seeds until fragrant and warm to the touch but not yet smoking. Transfer to a pestle and mortar to cool and then pound to a fine powder. Stir in the whit pepper. Pour into a bowl and set aside.
- Now place the rest of the ingredients up to and including the lime zest and pound for 15 to 20 minutes into a buttery paste. You could use a blender but the flavour won't be as intense.
- When you have a good paste, add the shrimp paste and ground spices and pound for another five minutes or so. This paste can be stored in the fridge for up to a week and it also freezes well.