Red Curry Paste

Red curry paste is the aromatic foundation of countless Thai dishes, and making it from scratch puts the supermarket jars to shame. The depth comes from a careful sequence of steps, not just a list of ingredients.

Dried chilies are soaked in hot water for 15 minutes to soften and bloom their heat. Deseeding is a personal call, leave them in for full fire, take them out for a more aromatic, less aggressive paste.

Coriander and cumin seeds get a dry toast in the wok over low heat for five minutes before grinding. This step is the difference between a paste that tastes flat and one that smells like a Bangkok street stall, the toast releases the volatile oils that ground spices cannot replicate.

The wet aromatics, shallots, garlic, galangal, lemongrass, kaffir lime rind, and coriander root, blend first into a rough paste. The toasted spice powder and shrimp paste go in last so they emulsify properly into the wet base.

This makes about three quarters of a cup, enough for several curries. Freeze in tablespoon portions for easy use.

Chef Tips

• Wear gloves when handling the soaked chilies, the capsaicin lingers on skin for hours.
• Galangal is not ginger, do not substitute, the citrus-pine note is unique and central to the flavor.
• Coriander root is more pungent than the leaves, find it at Asian markets or grow it yourself.
• A pestle and mortar gives a better texture than a blender if you have the patience, more aromatic oils release.

Variations

• Skip the shrimp paste and use a teaspoon of light soy sauce for a vegan paste.
• Add an extra tablespoon of kaffir lime rind for a brighter, more citrus-forward curry base.
• Roast the garlic and shallots before blending for a deeper, sweeter, smokier paste.