Thai Red Curry Paste

Well, hot damn! You probably noticed we like Thai food at Mister Spice Guy, and we’ve got a new banger for you right here. Are you also sick of buying curry pastes in supermarkets, to find out they are too salty and don’t have enough flavor? We are here to help you out! Fairly easy to make in large batches and endless possibilities ranging from; traditional red curry, fish cakes, marinades, flavor booster for chicken meatballs, and the list goes on. 

Yes, you will need to find some ingredients that are not very easy to come by. Although, nowadays Asian grocery stores (at least in the Netherlands) have most of these items in stock. Traditionally hand-pounded in a pestle and mortar for the best result, but a food processor will do just fine. Just make sure you cut all of your tougher ingredients as small as possible (galangal & lemongrass), before processing.

This recipe is enough to make 4 batches of red curry, for 4 persons per batch. Get your ass off of that couch and do yourself a favor; make this recipe. You can thank us later!

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Step 1
‍Start soaking the dried chili in hot water for about 10 minutes. Then toast the coriander seeds, cumin seeds, and white peppercorns in a dry skillet or regular frying pan on medium heat. When they are nicely toasted, add these dry ingredients to the pestle and mortar and grind until finely ground. Then remove the mixture from the pestle and mortar and set it aside. If you want you could use the pre-ground versions, but in my opinion freshly ground herbs have way more flavor. 

‍Step 2
When you are using the Pestle and mortar follow these next steps, Otherwise just add everything to the blender and blend until you have a fine paste. When needed, add a bit of neutral cooking oil to help the blender/food processor catch all the ingredients. From time to time, scrape down the sides and continue until your paste is as fine as possible.

Step 3
Add the salt, chilies, and garlic to the pestle and mortar and pound until it forms a semi-fine paste. Now you can add the shallots, lemongrass, galangal, kaffir leaves, kaffir peel, and coriander roots. Pound until you have a fine and smooth paste. 
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Step 4
Add the cumin, coriander, and peppercorn mixture together with the shrimp paste and give a final mix. Your Thai red curry paste is now finished and can be stored for up to two weeks in the refrigerator and up to 3 months in the freezer. Try our Thai fish cakes recipe and let us know what you think!