I know that it’s possible to buy red curry paste in most places these days, assuming you have an Asian market or specialty market nearby, but if you make your own red curry paste it is going to have a far fresher taste. Additionally, you’ll have complete control over the flavor and spice level of the curry paste, and the resulting curry. I recommend it to everyone, if for no other reason than you’ll get a better idea of which spices you enjoy in your curries. Plus it isn’t hard to make and if you have the ingredients handy you can whip up some curry paste faster than taking a trip to the market.
- 5 Large dried chilies; remove seeds, soak in room temperature water to soften and squeeze the water out
- 5 Black pepper seeds
- 10 Small cloves of garlic
- 5 Shallots, coarsely chopped
- 1 tablespoon roasted coriander seeds
- 1 tablespoon finely chopped lemongrass
- 2 teaspoon chopped coriander roots
- 1 teaspoon roasted cumin seeds
- 1 teaspoon salt
- 1 teaspoon finely chopped old galangal
- 1 teaspoon finely shredded kaffir lime skin
- 1 teaspoon shrimp paste
- Pound coriander seeds, cumin and black pepper in the mortar thoroughly until fine and scoop it in a small bowl.
- Pound dried chilies and salt together first until they're fine. Then add lemon grass, galangal, kaffir lime skin, coriander root and pound them together until fine. Add garlic, shallots, and pound. Add the spices from step no.1 and the shrimp paste and pound all ingredients together until fine and well combined.
- ** So, now we have red curry ready for tons of Thai dish like Pad Prik Gang, Mussels Curry with Pineapple; which we will show you tomorrow **
Once you make the red curry paste you can use it in many different Thai recipes, and we’ll be sharing them all with you over the coming months. It stores well in the refrigerator (up to 1 month) and equally well in the freezer (up to a year), though obviously it is best used as fresh as possible. Give it a try and let us know what you think.