Description
This authentic Thai Red Curry Paste is a vibrant and aromatic blend of fresh red peppers, bird’s eye chilies, herbs, and spices. Perfect as a base for traditional Thai curries, this paste offers a perfect balance of heat, citrusy zing, and depth of flavor. Easily made in a blender or food processor, it’s a versatile staple that can be stored for convenient use in your favorite Thai dishes.
Ingredients
Main Ingredients
- 3 sweet red peppers
- 11 Bird’s eye chili (Thai chili) (adjust for heat preference; serrano peppers can be substituted but are less spicy)
- 5 shallots
- 11 garlic cloves
- 1 galangal (or equivalent paste/dried powder – use 1 tsp dry powder per 1 tbsp fresh)
- 1 Kaffir lime skin (or other lime variety)
- 2 kaffir lime leaves (stems removed)
- 2 lemongrass stalks (or paste/dried powder – use 1 tsp dry powder per 1 tbsp fresh)
- 1 tsp salt
Spices
- 1 tsp cumin seeds (or ground cumin)
- 1 tsp white peppercorns (or black peppercorns)
- 1 tsp coriander seeds
Instructions
- Grind Spices: Begin by crushing the coriander seeds, white peppercorns, and cumin seeds in a food processor or spice grinder until they form a coarse powder.
- Prepare Aromatics: Roughly chop the lemongrass stalks and galangal to help break them down more easily in the blender.
- Blend Base Ingredients: Add the sweet red peppers, bird’s eye chilies, shallots, garlic, kaffir lime skin, kaffir lime leaves, chopped lemongrass, chopped galangal, and salt into a food processor or blender. Pulse to break down ingredients into coarse crumbs.
- Add Spices and Blend Smooth: Add the ground spices to the mixture and blend continuously until a creamy, smooth paste forms. Adjust the heat by adding more or fewer chilies, increase lime zest for acidity, or add salt to taste. Keep in mind the paste will be more pungent than the final cooked dishes.
- Store Properly: Transfer the curry paste into an airtight glass container immediately after preparation.
- Storage Tips: Store the paste in the refrigerator for up to one week. For longer storage, freeze in ice cube trays and then transfer the frozen cubes into a freezer-safe container, where it will keep for up to three months.
Notes
- The heat level of the curry paste can be adjusted by varying the number of bird’s eye chilies used.
- If using dried powder for galangal and lemongrass, reduce the quantity as powders are more concentrated.
- The curry paste is highly pungent before cooking; flavors mellow during cooking.
- Freezing in portions makes it easy to use only what is needed without waste.
- Kaffir lime leaves and skin add distinctive aromatic citrus notes essential for authentic flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce/Paste
- Method: Blending
- Cuisine: Thai
