Thai Red Curry Paste
Updated: Aug 16, 2019
Traditionally, Thai Curry Paste should be made by hand using a mortar and pestle but with work, kids and everything else its just not going to happen for me! Making your own curry paste in the food processor is actually very quick and easy and it freezes really well so make a big batch and freeze in portions.
Feel free to adjust the recipe to your personal taste. I prefer hotter, but I only cook one meal for the family (I'm a mum, not a short order cook!) so I make it milder and add more chilli to mine later.
“Once you've made this curry paste, it is a great starting off point for heaps of Thai dishes: Fish Cakes, Laksa-style soup, Stir Fries and of course, Red Curry.”
Red Curry Paste an original recipe by Kimberley Kells
Preparation time: 15 minutes
Cooking time: 0 minutes
Serves: 3 adults or 2 adults 2 kids
1 Thumb sized piece of Galangal, peeled (available at most supermarkets)
2 Cloves Garlic, peeled
2 Eshallots, peeled
10-15 Long Dried Red Chillis (from the Thai supermarket)
1/2 Teaspoon Thai Shrimp Paste (from the Thai supermarket)
1 Stick Lemongrass
1/2 Teaspoon Dried Coriander
1/2 Teaspoon Dried Cumin
1/2 Teaspoon White Pepper
1 Teaspoon Vegetable Oil
Step 1- For a milder curry paste, remove the seeds from the dried chillis (or leave them in for more heat) and soak in boiling water for a few hours until soft.
Step 2- Add the soaked chillis and the rest of the ingredients to a food processor and blitz until a fine paste, adding water if needed. This is now ready to use.