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Name: Thai Red Curry Paste
Prep time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 16 dried chillis (, chopped into 1 cm / 0.5" pieces seeds shaken out (Note 1)); 2 tbsp lemongrass (, sliced, reedy outer skin removed (1 large) (Note 2)); 1 tbsp grated galangal, peeled and grated ((Note 3)); 4 garlic cloves, peeled whole; 1 tbsp shrimp paste in oil ((Note 4)); 1/2 tsp ground coriander; 1/2 tsp ground cumin; 1 tbsp chopped coriander/cilantro stem and roots ((Note 5)); 2 red shallots (, peeled and roughly chopped (Note 6)); 1 tsp lime zest; ¼ cup reserved chilli soaking water

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Thai Red Curry Paste

Developed over years by the RecipeTin Family, this is our Thai Red Curry Paste recipe that will make a curry that is truly tastes like what you get at great Thai restaurants. Guided by world renowned Thai Chefs, this is a Thai Red Curry paste recipe that's doable for any home cook that we truly believe stacks up to the best of what you'll get at restaurants. See post for more background information. Use this to make Thai Red Curry! Recipe VIDEO above. Enjoy!

Prep: 10 minServings: 1

Ingredients

16 dried chillis (, chopped into 1 cm / 0.5" pieces seeds shaken out (Note 1))
2 tbsp lemongrass (, sliced, reedy outer skin removed (1 large) (Note 2))
1 tbsp grated galangal, peeled and grated ((Note 3))
4 garlic cloves, peeled whole
1 tbsp shrimp paste in oil ((Note 4))
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tbsp chopped coriander/cilantro stem and roots ((Note 5))
2 red shallots (, peeled and roughly chopped (Note 6))
1 tsp lime zest
¼ cup reserved chilli soaking water

Instructions

Taste dried chillies for spiciness - see Note 1. Place the chopped chillies in a large boil and pour over about 3 cups of freshly boiled water. Leave to soak for a good 30 minutes or so. Remove chillis and reserve water. Put chillis in a blender or powerful food processor. Add remaining curry paste ingredients into the blender along with 1/4 cup of the chilli soaking water. Blitz on high until smooth - test by rubbing between your fingers. It takes around 20 seconds in my Vitamix which is a powerful blender. It might take up to 1 minute. Use a touch more water as required to aide with blending. Scrape into a bowl or airtight container. Store for up to 3 days in the fridge, or freeze it to use later. Use in place of store bought curry paste in recipes that call for it - especially Thai Red Curry!

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