Thai Red Curry Paste
Thai red curry paste made from traditional ingredients looks way more complex than it really is. It’s actually a one-step process and your reward will be the raves from your dinner guests!
Recipe for Traditional Red Thai Curry Paste
We were astonished at how easy red Thai curry paste is make. As we discussed in our earlier post about Thai curry, Locating the ingredients was by far more of a chore.
Just dump these authentic red Thai curry ingredients into your Vitamix. The size of the chopped pieces is not important other than to make them small enough for the blender to get the ingredients down to a course paste with the help of a little added water, coconut water or coconut milk. Be careful not to over liquefy the mixture. Just imagine you have ground the ingredients with a pestle and mortar!
Basic red paste is called Kaeng Kua and it is the building block for many variations of paste. Of course, there are many variations on red curry paste, but the differences are really a matter of which basic ingredients are used and in what proportions. To go down that ‘rabbit hole’ check out the High Heel Gourmet’s site that goes into infinite detail on the variations of red curry paste.
- Chilies are really HOT! Wear gloves!
- 8-12 dried red Guajillo chili peppers which have been stemmed and seeded and soaked in hot water for 10-15 minutes
- 2 red jalapeno peppers, stemmed, seeded and roughly chopped
- 5-6 small red Thai chili peppers [Optional], stemmed, seeded and roughly chopped
- 3 small shallots peeled and roughly chopped
- 4 – 6 garlic cloves
- ¼ – ½ cup galangal root, roughly chopped
- 2 stalks lemongrass, the cores of the white parts, peeled and chopped
- 1 Tsp. Kaffir lime peel [if you can’t find it, use 1 tsp. Persian lime zest and 1 tsp. Kaffir lime leaves.]
- 1-2 inch piece of Turmeric root, chopped into ¼ in pieces
- 1 Tsp. of coriander root, or 1 tsp. of stems of cilantro
- 1 Tbsp. shrimp paste [the paste can be roasted in foil for a deeper flavor]
- 1 Tsp. sea salt
- 1 tsp. each of the following spices, which can be added to the paste or later to the curry:
- Ground Coriander seed
- Ground Cumin seed
- Ground White pepper corns
- NOTE, regarding preparing and when to add the spices to the final curry. For a richer flavor, the whole spices can be roasted and then ground in a small coffee grinder. To roast simply place the whole spices in a small frying pan on medium heat for a few minutes until you can smell them roasting, but not burned. Then, grind. You will be surprised at the wonderful aroma!
Place all the ingredients in the Vitamix along with a ¼- ½ cup water, coconut milk or coconut oil, or mixture of the three, necessary to allow the mixture to blend.
When finished, transfer to a jar that has been sterilized in boiling water and refrigerate for up to 3 weeks.