Thai red curry paste
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- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 4
Hot and fragrant, this Thai red curry paste is the perfect recipe to elevate your Thai cooking at home.
Ingredients
- 4 dried long red chilli, deseeded
- 2 dried red bird's-eye chillies
- 1 lemongrass stalk, root and outer husks removed, thinly sliced
- 1 thumb-sized piece galangal, peeled and chopped
- 1 lime (preferably makrut), zest only
- 1 tbsp chopped coriander root (or coriander stems)
- 1½ tbsp chopped garlic
- 2½ tbsp chopped shallot
- 1 tsp shrimp paste
Method
Put the dried chillies in a bowl and cover with lukewarm water. Leave to soak for about 30 minutes.
Squeeze out the water from the chillies and transfer to a pestle and mortar.
Pound the chillies until well ground, then add the lemongrass, galangal and lime zest and pound again until broken down.
Add the coriander root, garlic and shallot and pound again.
Add the shrimp paste and mix until incorporated.
This is a base red Thai curry paste that you can use in different ways. If not using immediately, the paste can be stored in a jar topped with a little oil and will keep in the fridge for a couple of weeks. It also freezes well.
