Thai Red Curry Paste Recipe
Make real Thai red curry paste from scratch with dried chilies, fresh aromatics, and a traditional mortar and pestle or food processor.
Equipment
- Granite mortar & pestle or a food processor
- Cutting board & sharp knife
Ingredients
- 0.7 ounces dried red Thai spur chilies, for color; remove seeds and chop
- 0.2 ounces dried Thai jinda chilies, for heat
- 1.8 ounce lemongrass, use the tender part; slice thinly
- 1 ounce galangal, slice thinly
- 0.2 ounces salt
- 0.2 ounces kaffir lime zest, use only the green outer zest
- 0.2 ounces turmeric, slice thinly
- 0.7 ounces shrimp paste
- 1.8 ounce garlic, peel and mince
- 1.8 ounce shallots, peel and slice thinly
Instructions
Using a mortar and pestle
- Soak the dried red Thai spur chilies in lukewarm water for about 10 minutes, then drain well.
- Add the dried Thai jinda chilies, lemongrass, galangal, and salt to a mortar. Pound until finely broken down.
- Add the soaked spur chilies, makrut lime zest, turmeric, shrimp paste, garlic, and shallots. Continue pounding until you have a thick, well-combined paste with no large pieces of fibrous ingredients.
Using a food processor
- Add the prepared ingredients and blend until finely ground, stopping to scrape down the sides as needed.
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 52kcal | Carbohydrates: 9g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Cholesterol: 45mg | Sodium: 539mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 2mg
