Best 2 Thai Red Curry Paste Recipes

Indulge in the vibrant flavors of Thai cuisine with our carefully curated collection of Thai red curry paste recipes. These pastes form the heart of many beloved Thai dishes, offering a symphony of sweet, savory, and spicy notes that will tantalize your taste buds. From the classic red curry paste, a staple in Thai kitchens, to variations that cater to different dietary preferences and spice levels, our recipes provide a diverse range of options to suit every palate. Whether you're a seasoned cook or just starting your culinary journey, our detailed instructions and helpful tips will guide you through the process of creating authentic and delicious Thai red curry pastes at home. Prepare to embark on a delightful culinary adventure as you explore the vibrant world of Thai cooking.

Check out the recipes below so you can choose the best recipe for yourself!

THAI RED CURRY PASTE

Thai Red Curry Paste image

Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.

Provided by Ajlake

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 4

Number Of Ingredients 14

Ingredients

5 dried red chile peppers, or to taste
2 onions, cut into chunks
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil, or more as needed
1 tablespoon chopped garlic
1 tablespoon ground coriander
2 teaspoons lemon zest
2 teaspoons ground cumin
2 teaspoons shrimp paste
2 teaspoons paprika
1 teaspoon whole black peppercorns
1 teaspoon lemon grass powder
1 teaspoon ground turmeric
1 teaspoon salt

Steps:

Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g

AUTHENTIC THAI RED CURRY PASTE

Authentic Thai Red Curry Paste image

I learned to make this at a Thai cooking school attached to a well-known Australian Thai Restaurant. As a guide, 1/2 a cup of the paste, 1 1/2 cups of coconut cream, 2 tablespoons of palm sugar and 3 tablespoons of fish sauce will make a sauce for for 500g or 1lb of meat. The paste will keep in a jar in the fridge for 2-3 weeks. I spoon 1/4 cup measures into a muffin tin, freeze it, then remove the little 'muffins' of paste into zip-lock bags - 2 per bag - and return to the freezer. DO NOT SUBSTITUTE INGREDIENTS in this recipe, or you won't get that authentic Thai taste.

Provided by Kookaburra

Categories Sauces

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 13

Ingredients

15 dried red chilies, deseeded, then soaked in boiling hot water for at least 10 minutes, deseed by cutting off one end an
2 small red onions, quartered
12 garlic cloves, fresh, roughly chopped
2 stalks lemongrass, crushed and the white part chopped finely
1 tablespoon galangal, peeled and chopped (galangal from a jar is OK, but ginger is not a good substitute)
2 tablespoons coriander roots, scraped, washed and chopped
1 tablespoon lime zest, finely shredded (I use a microplane shredder)
2 teaspoons white peppercorns
2 teaspoons coriander seeds, roasted in a dry pan until fragrant
1 teaspoon cumin seed, roasted in a dry pan until fragrant
1/2 teaspoon mace, roasted in a dry pan until fragrant (nutmeg will do if you can't get mace)
2 teaspoons salt
2 teaspoons shrimp paste, wrapped in foil and roasted in a 180C/350F oven for 10-15 minutes

Steps:

Prepare all ingredients as instructed above.
Drain the chillies and discard liquid.
In a food processor, puree the chillies and all the other fresh ingredients until very fine.
Grind all the spices together (you can use a mortar and pestle - I use a small food processor).
Add the roasted shrimp paste to the spices and grind again until combined.
Add the spice/shrimp paste mix to the puree and mix well.
Store in a tightly sealed glass jar in the refrigerator or freeze in 1/4 cup or 1/2 cup portions.
1/2 cup of the paste is sufficient for sauce for 500g/1lb of meat.

Nutrition Facts : Calories 270.1, Fat 3.1, SaturatedFat 0.3, Sodium 3151.7, Carbohydrate 59.2, Fiber 9.8, Sugar 28.1, Protein 11.4

Tips:

Choose the right ingredients: Use authentic Thai ingredients like lemongrass, galangal, and kaffir lime leaves to get the most authentic flavor. Fresh ingredients will also give your curry paste the best flavor.
Toast the spices: Toasting the spices in a dry pan before grinding them will help to release their flavor and aroma.
Use a mortar and pestle: If you have one, use a mortar and pestle to grind the ingredients together. This will give you a smoother paste than using a food processor.
Add a little bit of shrimp paste: Shrimp paste is a traditional ingredient in Thai red curry paste. It adds a savory, umami flavor to the paste.
Taste the paste before using it: You can adjust the flavors of the paste by adding more or less of each ingredient. Taste the paste before using it to make sure it is to your liking.

Conclusion:

Making your own Thai red curry paste is a rewarding experience. It is a great way to learn more about Thai cuisine and to control the ingredients that go into your food. With a little practice, you will be able to make a delicious and authentic Thai red curry paste that you can use to create a variety of delicious Thai dishes.

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