Thai Red Curry Paste

Published on Apr 22, 2015

This basic red curry recipe and method shows you exactly how to make your own curry base at home. All Thai red curry pastes start with the same base ingredients. They are lemongrass, galangal, coriander root, garlic, shallot, and kaffir lime zest. Then, for each type of paste, there are additional spices added so you can obtain the right flavor in your Massaman, Prik Kaeng Ped, Panang, or other red curry. It's so nice to be able to make these at home and control exactly what goes in, and the texture of your finished curry dishes will be so much nicer than with the packaged products.

Ingredient List:

5 - 6 Sun Dried Thai Chili

4 Tablespoons Lemon grass (thinly sliced bottom of stalk)

2 Tablespoons Galangal (peeled and cleaned, cut into small pieces)

5 Tablespoons Red Shallots (roughly chopped)

1 Tablespoon Coriander Root (finely chopped)

1 Tablespoon Kaffir Lime (grated kaffir lime peel)

3 Tablespoons Garlic

1 teaspoon Thai shrimp paste

2 teaspoons Salt

Directions:

1: Cut and measure all the ingredients.

2: Grind all the ingredients together, one by one, starting with the hardest and working down to the softest until a fine red paste is obtained.

For detailed directions and photos, please visit our website page: http://ThaiCookbook.tv/thai-recipes/r...

Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at http://ThaiCookbook.tv to download our free Thai cook book.

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