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Thai Red Curry Paste

Thai Red Curry Paste

🍽 Yields ⏲ Total Time
½ cup 30 minutes

🧂 Ingredients

  • 🌶 8 to 10 large dried red chilies, cut into small pieces and seeded
  • 💧 Warm water, for soaking
  • 🍛 1 Tbsp (6 g) coriander seeds
  • 🍛 1 tsp (2 g) cumin seeds
  • 🍛 ½ tsp (1 g) white peppercorns
  • 🧂 1 tsp (6 g) table salt
  • 🌿 2 stalks lemongrass, white part only, finely sliced
  • 🍛 1 Tbsp (15 g) galangal, peeled and finely chopped
  • 🍋 1 tsp (2 g) kaffir lime zest, finely grated
  • 🌿 1 Tbsp (15 g) coriander root or cilantro stems, finely chopped
  • 🧄 2 Tbsp (16 g) garlic, finely chopped
  • 🧅 3 Tbsp (30 g) shallots, finely chopped
  • 🍲 1 tsp (5 g) shrimp paste (or miso paste for vegan)

🍳 Cookware

  • large granite mortar and pestle
  • small skillet
  • spice grinder (optional)

📝 Instructions

Step 1

Cut the large dried red chilies into small pieces and remove the seeds for less heat. Soak them in warm water for 15 to 20 minutes until soft. Drain and pat dry.

Step 2

In a dry pan over medium-low heat, toast the coriander seeds, cumin seeds, and white peppercorns until fragrant, about 2 minutes. Grind them into a fine powder using a spice grinder or mortar and pestle.

Step 3

Add the soaked chilies and salt to a large granite mortar. Pound with a pestle until they form a smooth red paste.

Step 4

Add the "hard" ingredients: finely sliced lemongrass, chopped galangal, kaffir lime zest, and chopped coriander root. Pound until completely smooth and no fibers remain.

Step 5

Add the "soft" ingredients: chopped garlic and chopped shallots. Continue pounding until the mixture is uniform.

Step 6

Add the ground toasted spices and the shrimp paste. Pound for another 2 to 3 minutes until everything is well combined into a thick, oily paste.

Step 7

Use immediately or store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 6 months.

🔗 Source

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