Thai Red Curry Paste

This can be made ahead of time and stored for all your Thai dishes. It makes use of all the authentic Thai trimmings - lemongrass, coriander, chillies, galangal, kaffir lime peel, coconut milk. The main difference between red and green curry paste is its color - which is obvious, and the fact that red curry uses Thai red chillies and green curry uses green chillies. The rest of the ingredients are more or less the same.


2-3 fresh red chillies - adjust according to taste
1 tblsp fresh Thai red chillies
5 garlic cloves
2 stalks fresh lemongrass
1/2 cup fresh coriander - you can use both leaves and stems
1-inch ginger or galangal
1 large shallot or small onion
2-3 Kaffir lime leaves
1 tsp salt
2 tsp coriander seeds
2 tsp jeera/cumin seeds
1 tsp white or black peppercorns
coconut milk - enough to keep the blades going

Makes 1 cup


1. Chop the chillies, garlic, lemongrass, coriander stems, lime leaves, galangal/ginger, shallot/onion.

2. Place all ingredients in a food processor or blender and ground to a fairly smooth paste.

3. Store in an air-tight jar in the fridge for upto 2 weeks.

No comments: