Do you like Thai food? Ever wonder how to make red thai curry paste? Now you can thanks to our food blog https://www.4theloveoffood.ca Here is the recipe!
https://www.4theloveoffood.ca/wp-content ... 144red.jpg
A milder version of this fiery, flavorful paste made with chillies, garlic, ginger, and shallots
1 stalk lemongrass, cut into small pieces
2 shallots
4 garlic cloves
1 tblsp chopped cilantro stems
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp black peppercorns
1/2 tsp salt
10 dried Kashmiri chillies, re-hydrated and sliced
10 red Thai chillies, seeded and sliced
1 tblsp galangal or ginger, grated
rind of one medium lime or 1/4 rind of kafir lime
2 tsp shrimp paste or 1 tblsp fish sauce
In a dry pan on med-high heat roast the cumin and coriander seeds for a few minutes before grinding coarsely.
Grind remaining ingredients in a mortar and pestle OR
Cut all ingredients into pieces small enough for your blender and blend to a paste-like consistency. You will need to add water to keep the blades moving… we used the re-hydrated chilli water.
Store the finished paste in an air-tight container in the fridge for up to two weeks.
Enjoy!
-
Countryladiesgardens
- Green Thumb
- Posts: 309
- Joined: Mon Apr 07, 2014 11:05 am
- Location: Canada Zone 7
- Contact: Website
I have a similar recipe that came from Keo's Thai Cuisine cookbook.
Ingredients:
Keo's Red Curry Paste
Yield:
4 Cups Units: US | Metric
15 -20 red chili peppers, seeded
2 stalks fresh lemongrass, coarsely chopped
5 shallots, thinly sliced
1 garlic clove
1 tablespoon ginger, coarsely chopped (Kha or greater ginger)
3 kaffir lime leaves, chopped
1/4 cup cilantro roots (also called Chinese parsley)
1/2 teaspoon ground coriander
1/2 teaspoon ground caraway seed
1/2-1 tablespoon fish sauce (to taste) or 1 teaspoon salt
1/4 teaspoon shrimp paste (optional)
2 tablespoons oil
Directions:
1. Combine the ingredients in a good processor and process until smooth. If a mortar and pestle is used, then add oil after all the other ingredients are ground. Refrigerate in a glass container for several months.
2. It also freezes well. I use about 2 teaspoons for each recipe.
Ingredients:
Keo's Red Curry Paste
Yield:
4 Cups Units: US | Metric
15 -20 red chili peppers, seeded
2 stalks fresh lemongrass, coarsely chopped
5 shallots, thinly sliced
1 garlic clove
1 tablespoon ginger, coarsely chopped (Kha or greater ginger)
3 kaffir lime leaves, chopped
1/4 cup cilantro roots (also called Chinese parsley)
1/2 teaspoon ground coriander
1/2 teaspoon ground caraway seed
1/2-1 tablespoon fish sauce (to taste) or 1 teaspoon salt
1/4 teaspoon shrimp paste (optional)
2 tablespoons oil
Directions:
1. Combine the ingredients in a good processor and process until smooth. If a mortar and pestle is used, then add oil after all the other ingredients are ground. Refrigerate in a glass container for several months.
2. It also freezes well. I use about 2 teaspoons for each recipe.