Name: Authentic Thai Red Curry Paste
Prep time: 15 min
Total time: 15 min
Cuisine: Thai
Ingredients: 3/4 ounce (20 g) mild dried red chilies, cut into 1/2-inch chunks; 1/2 ounce (10 g) spicy dried red chilies, cut into 1/2-inch chunks; 1/2 teaspoon (2.5 ml) white peppercorns; 1 teaspoon (5 ml) coarse salt; 1 stalk lemongrass, bottom half only, thinly sliced; 2 tablespoons (15 g) finely chopped galangal (or ginger as a substitute); 4 cilantro roots or 10-12 cilantro stems, chopped; 2 teaspoons (10 ml) chopped makrut lime zest; 6 cloves (30 g) garlic, chopped; 1/2 cup (70 g) chopped shallots; 2 teaspoons (10 ml) fermented shrimp paste (or miso for a vegan option); 2 teaspoons (10 ml) coriander seeds, toasted (optional); 1 teaspoon (5 ml) cumin seeds, toasted (optional)

Description

A flavorful journey to creating homemade Thai red curry paste, embodying the heart of Thai cuisine with fresh herbs and spices.

Ingredients

Scale

3/4 ounce (20 g) mild dried red chilies, cut into 1/2-inch chunks
1/2 ounce (10 g) spicy dried red chilies, cut into 1/2-inch chunks
1/2 teaspoon (2.5 ml) white peppercorns
1 teaspoon (5 ml) coarse salt
1 stalk lemongrass, bottom half only, thinly sliced
2 tablespoons (15 g) finely chopped galangal (or ginger as a substitute)
4 cilantro roots or 10–12 cilantro stems, chopped
2 teaspoons (10 ml) chopped makrut lime zest
6 cloves (30 g) garlic, chopped
1/2 cup (70 g) chopped shallots
2 teaspoons (10 ml) fermented shrimp paste (or miso for a vegan option)
2 teaspoons (10 ml) coriander seeds, toasted (optional)
1 teaspoon (5 ml) cumin seeds, toasted (optional)

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Instructions

Grind the dried chilies, white peppercorns, and coarse salt in a coffee grinder until you have a fine powder (about 1-2 minutes).
Blend the sliced lemongrass, galangal, cilantro roots, makrut lime zest, garlic, chopped shallots, and shrimp paste in a narrow container.
Blend until finely mixed, scraping down the sides as needed (about 2-3 minutes).
Combine the ground chili mixture and blend for another minute to incorporate.
Soak the dried chilies in water for at least 30 minutes, then drain and pat dry (if using mortar & pestle method).
Grind the white peppercorns and any toasted spices into a powder using the mortar and pestle.
Pound the soaked chilies with the coarse salt into a fine paste.
Mix in lemongrass, galangal, cilantro roots, and makrut lime zest and pound until even.
Add garlic and shallots and pound until well combined, followed by the ground chili mixture and shrimp paste.

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for several months. Label with the date for easy management.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Condiment
Method: Blending or Mortar & Pestle
Cuisine: Thai

Nutrition

Serving Size: 1 tablespoon
Calories: 30
Sugar: 0g
Sodium: 120mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg