Red Curry Paste

by - August 16, 2018




I have been seeing quite a few recipes that use red curry paste in Thai dishes and since I do like many of them I thought I would prepare some to enjoy the many dishes that can be made with it. This recipe is adapted from Hot Thai Kitchen with some modifications.

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Red Curry Paste Recipe

INGREDIENTS:

40g (13) dried red chillies, soaked in hot water for 30 minutes and seeded
30g (4 cloves) garlic, peeled
120g (12) shallots, cut into small pieces
3 lemongrass, sliced thinly
3 cilantro roots
3 slices of galangal 
Zest of 1 kaffir lime (or 4 kaffir lime leaves, sliced thinly)
100g/ml cooking oil

METHOD:

  1. Using a blender, blend all the ingredients (except cooking oil) until it becomes a fine paste. If the blender doesn’t move, add some water.
  2. Heat up the cooking oil in a pan, and stir-fry the blended ingredients until cooked and fragrant. 
  3. Let the curry paste cool down completely before transfer to an airtight and store in the fridge for few weeks or a month. 


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