Best 2 Do It Yourself Red Curry Paste Recipes

Indulge in the vibrant flavors of Thailand with our curated collection of red curry paste recipes. Embark on a culinary journey to create your own homemade curry paste, ensuring the freshest and most authentic taste. Discover variations ranging from the fiery Northern Thai curry paste to the aromatic Southern Thai curry paste, each offering a unique blend of spices and herbs. Elevate your culinary skills as you learn to craft this essential ingredient, unlocking the secrets to creating a fragrant and flavorful curry dish that will tantalize your taste buds.

Here are our top 2 tried and tested recipes!

SPICY RED CURRY PASTE

Spicy Red Curry Paste image

Easy red curry paste requiring just 1 blender or food processor and 10 minutes to prepare! Spicy, flavorful, perfect for curries, soups, sauces, and more!

Provided by Minimalist Baker

Categories Sauce

Time 10m

Number Of Ingredients 15

Ingredients

1/2 tsp coriander seed ((or ground coriander))
1 tsp cumin seed ((or ground cumin))
1/2 tsp black peppercorns ((or 1/2 tsp ground black pepper))
1 medium red bell pepper* ((seeds removed and chopped))
2-4 medium red chilies
1 stalk lemongrass ((root and tip trimmed, then chopped))
1 heaping Tbsp fresh ginger or galangal ((or 1-2 tsp ground ginger))
3 cloves garlic ((skins removed))
1 Tbsp fresh turmeric ((or 1 tsp ground turmeric))
1/2 tsp sea salt ((plus more to taste))
3 Tbsp lemon juice
1 medium lime, zested and juiced ((~3 Tbsp or 45 ml juice as original recipe is written))
6 stalks green onions ((sliced // or sub 1/2 cup diced shallot per 6 stalks green onion))
2-3 Tbsp avocado or grape seed oil ((sub water if avoiding fat))
1 Tbsp maple syrup or coconut sugar ((to balance heat))

Steps:

If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes or until fragrant and slightly deeper in color, shaking / stirring occasionally. Be careful not to burn! If using powder, skip this step.
Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don't have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
To a food processor (or blender with a narrow base), add crushed spices, red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest + juice, green onions (or shallot), oil / water, and maple syrup (or other sweetener).
Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time!
Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess / to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.
This curry paste is ideal for curries, soups, sauces, salad dressings, and more!

Nutrition Facts : ServingSize 1 two-Tbsp servings, Calories 18 kcal, Carbohydrate 1.9 g, Protein 0.2 g, Fat 1.2 g, SaturatedFat 0.1 g, Sodium 50 mg, Fiber 0.3 g, Sugar 1.1 g, UnsaturatedFat 1 g

DO IT YOURSELF RED CURRY PASTE

Do It Yourself Red Curry Paste image

Ta-ta to the bottled paste! Whipping up this pantry staple from scratch is easier than you think - and will make exotic weeknight suppers yours in a flash! Enjoy!

Provided by Nif_H

Categories Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 9

Ingredients

1/2 cup fresh ginger, chopped
1/4 cup red onion, chopped
2 tablespoons hot chili-garlic sauce
1 tablespoon fish sauce
1 tablespoon lime zest
1 tablespoon lime juice
1 tablespoon brown sugar
2 teaspoons ground coriander
1 teaspoon cumin

Steps:

Whirl all ingredients in a food processor or blender, scraping down sides as needed, until pureed, 1 to 2 minutes.
Use immediately or refrigerate in a jar for up to a month.
* Storage tip - Freeze in a plastic-wrapped ice cube tray. Pop out and store in a freezer bag. Makes 9 cubes.

Nutrition Facts : Calories 180.7, Fat 2, SaturatedFat 0.2, Sodium 1906.6, Carbohydrate 40.9, Fiber 4.6, Sugar 22.5, Protein 4.2

Tips:

Use fresh ingredients for the best flavor. If you can, buy your ingredients from a local market or farm.
Don't be afraid to experiment with different ingredients. There are many different ways to make red curry paste, so feel free to add or omit ingredients to suit your own taste.
If you don't have a food processor, you can chop the ingredients by hand. Just be sure to chop them very finely.
Red curry paste can be stored in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.
When using red curry paste in a recipe, start with a small amount and add more to taste. Red curry paste can be quite spicy, so it's important to use it sparingly.

Conclusion:

Red curry paste is a versatile ingredient that can be used to make a variety of delicious dishes. It's a great way to add flavor and spice to your favorite recipes. Whether you're making a traditional Thai curry or a simple stir-fry, red curry paste is a great way to add some excitement to your meal.