The flavours and aromas that are released with this Thai red curry paste add an amazing twist to your dishes. It is not just delicious in a Thai red curry, but also goes very well combined with stir-fries.
Thai red curry paste is easy to make at home. You prepare it within 10 minutes and you can store it in a sealed jar in the refrigerator for three weeks. Or even freeze it for several months.
By making Thai red curry paste yourself, you will experience Thai cuisine just a little bit better. It starts with the trip to the Asian food store, because not all ingredients can be found at the supermarket. That’s not a problem, because you can also freeze the ingredients again. You then use them next time or for other Thai recipes and Asian dishes.
How do you make Thai red curry paste?
You may think that preparing red curry paste yourself is complicated, but it definitely isn’t. First of all, remove the seeds and seedlings from the peppers. You can do this simply by cutting the peppers lengthwise in half. Then simply scrape out the seeds and seedlings with a teaspoon.
You put all the ingredients in a food processor and mix everything until it is smooth. For a more authentic way, you can use a mortar and pestle as well until all ingredients for a smooth paste.
- Food processor: finely chop all ingredients. Even if you use a food processor it is advised to grind the spice grains in a mortar first. That is a lot easier. Then throw everything in the food processor and mix until it is a smooth paste.
- Mortar: With a mortar you prepare the pasta the traditional way. Finely chop all ingredients. Stamp the oil from the peppers and finely grind the herbs. You mash and stir until a smooth mixture is created.
The mortar just takes a bit more work and you won’t taste the difference in taste. So we went for the food processor.
What do you use the red curry paste for?
Of course for the Thai red curry, but also for:
- as an addition to marinades
- as an addition to mayonnaise
Check also our other recipes:
Thai red curry paste
- 10 cabe rawits seeds and seedlings removed
- 4 Spanish red peppers seeds and seedlings removed
- 1.5 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp white peppercorns grounded
- 1 tsp salt
- 1 tsp galangal finely chopped
- 1 tbsp kaffir lime leaves finely chopped
- 1 lemongrass in thin slices
- 2 shallots finely chopped
- 4 cloves garlic finely chopped
- 1.5 tsp shrimp paste
- Toast the coriander and cumin seeds in a small pan at medium heat for 1 minute until fragrant. Put them in a mortar along with white peppercorns. Crush them into powder.
- Put the powder together with the other ingredients in a food processor and grind until smooth.
- The paste will keep for 2-3 weeks in the refrigerator in a sterilised sealed jar.