Simple Red Curry Paste
Submitted by robat
Red curry paste from scratch with dried chilies, lemongrass, galangal, kaffir lime, coriander, and shrimp paste. The authentic Thai foundation for curries and soups.
YIELD
1 batchPREP
10 minCOOK
10 minREADY
1 hrsHomemade red curry paste is the dividing line between decent Thai cooking and the real thing. Jar versions work in a pinch, but nothing matches the perfume of chilies, lemongrass, and kaffir lime rind that you’ve toasted, pounded, and processed yourself. This is the backbone for classic red curry, satay sauce, and countless stir-fries.
The technique matters more than the ingredient list. Dried chilies get their seeds shaken out to control the heat, then soak until pliable. Coriander and cumin seeds toast dry in the pan until fragrant, which pulls out essential oils that raw seeds never release. Each aromatic grinds separately in the spice mill before everything meets in the blender, keeping textures even and preventing fibrous bits of lemongrass from slipping through.
Chef Tips
- Do not skip toasting the spices. Three minutes in a dry skillet triples their flavor payoff.
- Wear gloves when handling the dried chilies. Their oils stick to fingers and burn hours later.
- Finish by pounding the processed paste in a mortar. It breaks up the last lumps and fully melds the flavors in a way a blender alone cannot.
- Store in a jar topped with a thin layer of oil. Refrigerated, it keeps four weeks; frozen in ice cube trays, it keeps six months.
Variations
- Swap shrimp paste for white miso for a vegetarian version with comparable savory depth.
- Add dried bird’s eye chilies for extra heat, or cut the red chilies in half for a milder paste.
- Omit the kaffir lime rind and use fresh makrut lime leaves for a brighter, greener profile.
Ingredients
Directions
CRACK DRIED CHILES and shake out seeds.
Remove and discard stems.
Cover pods with warm water for 15 minutes or until soft.
Drain well.
Soak dried kaffir lime rind in warm water for 15 minutes or until soft.
Do the same if using dried galangal.
In an ungreased skillet over medium heat, toast coriander and cumin seeds for 3 minutes or until fragrant.
When cool, in a spice mill, finely grind the coriander and cumin seeds; remove and set aside.
In the spice mill, individually grind the reconstituted makrut rind, galangal, lemon grass and chilies into a fine powder.
As each ingredient is done, remove and transfer it to a mini food processor or blender.
Add the shallots, garlic, coriander roots, shrimp paste and reserved coriander mix to the processor or blender.
Process or blend the mixture into a smooth paste.
Pour the oil down through the feed tube while processing.
Transfer mixture to a mortar and pound out any lumps into a smooth paste.
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