The Red Curry Paste is used in several Thai recipes as the Phanaeng Curry or Red Curry. Thai people usually buy it fresh on the market but here is a recipe for you to be able to make it back home.
Recipe of Red Curry Paste from the Silom Thai Cooking School – About 2 cups:
- 10 dried red spur chilies, seedless and soaked in water about 10 minutes
- 4 (or less) red bird’s eye chilies (if you don’t like it spicy, add 3 or even 2)
- 2 tablespoons of lemongrass – bottom third only, outer layers removed, inner part sliced
- 1 teaspoon of chopped galangal ginger
- 1 teaspoon of sliced kaffir lime rind
- 2 teaspoons of sliced shallot
- 3 tablespoons of sliced garlic
- 1 tablespoon of chopped coriander root
- 1/2 teaspoon of roasted coriander seeds
- 1/4 teaspoon of roasted cumin seeds
- 1/4 teaspoon of roasted black peppercorns
- 1 teaspoon of shrimp paste (vegeterian just ommit)
Pound everything together in a mortar using a pestle to form a fine paste or use food processor and process until smooth. Using the mortar allows the ingredients to release their flavors better than a blender . The mortar is also granite stone which keeps the curry paste cool, enhancing the taste.
Once prepared, the curry paste can be keep in a jar with a little vegetable oil. Keep in the fridge for several months.
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