Once you learn how to make your own red curry paste and taste pure freshness with the ultimate in flavor, you’ll never buy those expensive packets again.
- 1 Tbsp. coriander seeds
- 1 Tbsp. cumin seeds
- 1 Tbsp. white peppercorns
- 10 dried red chilis
- 3 dried kaffir lime leaves
- 2 Tbsp. minced ginger
- 4 cloves garlic minced
- 2 stalks lemongrass
- 5 sprigs of fresh cilantro (coriander) – leaves and sprigs – chopped
- 3 Tbsp. diced shallots
- 2 Tbsp. lime zest
- 2 fresh red chilis or ½ cup diced red bell pepper diced (remove the seeds if you don’t want too much heat)
- Toast the coriander seeds, cumin seeds and white peppercorns in a small pan over medium heat for about 2 minutes. Be careful not to let them burn.
- Break your dried chilis in half to remove the seeds.
- Using a spice grinder, food processor or pestle and mortar, grind the spices, kaffir lime leaves and dried red chilis until the spices are broken down.
- Begin adding all the other ingredients, and blend everything until smooth. Note, if you are using a food process, simply add all the remaining ingredients and hit the power.
- Cook time reflects using a food processor or blender.
- Freeze leftover in 1-2 tablespoon measures in small bags or in an ice cube tray. To avoid freezer burn, place the individual bags or ice cube tray in a large freezer bag or freezer container.
- My rule is 2 Tbsp. Thai red curry paste for a 4-6-person recipe but adjust depending on your heat tolerance.
- Mix fresh Thai red curry paste and 1 15 oz. can of coconut milk for a quick, wonderful curry sauce for vegetables and/or tofu.
- Category: Dressings & Condiments
- Method: Blending
- Cuisine: Thai
Keywords: how to make red curry paste