Do It Yourself Red Curry Paste
Unleash the vibrant, authentic flavors of Thai cuisine with this Do It Yourself Red Curry Paste recipe—a fragrant, homemade alternative to store-bought options. This easy-to-follow recipe combines dried red chilies, fresh lemongrass, galangal, and kaffir lime zest with toasted spices like cumin, coriander, and white peppercorns for an intensely aromatic blend. Perfectly balanced with the umami punch of shrimp paste and a hint of cilantro roots, this paste is your gateway to rich, flavorful curries, soups, and marinades. With just 30 minutes of prep and cook time, you can create a batch of fresh red curry paste that stores beautifully for quick, flavorful meals throughout the week. Bring the essence of Thailand to your kitchen and elevate your cooking with this customizable red curry paste!
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Recipe Information
Ingredients
- 10 Dried red chilies (medium heat)
- 4 small Shallots
- 6 Garlic cloves
- 2 Lemongrass stalks
- 1 tablespoon Galangal (fresh or frozen)
- 2 tablespoons Cilantro roots or stems
- 1 teaspoon Kaffir lime zest
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander seeds
- 1 teaspoon White peppercorns
- 1 teaspoon Shrimp paste
- 1 tablespoon Vegetable oil
- 1 teaspoon Salt
Instructions
Place the dried red chilies in a small bowl and cover them with warm water. Let them soak for 10 minutes or until softened. Remove the stems and seeds, then drain.
Meanwhile, dry toast the cumin seeds, coriander seeds, and white peppercorns in a skillet over medium heat for 2-3 minutes, just until aromatic. Remove from heat and grind into a fine powder using a spice grinder or mortar and pestle.
Peel and roughly chop the shallots and garlic cloves. Trim the lemongrass stalks, keeping only the tender bottom part, and finely slice them. Grate or finely chop the galangal and kaffir lime zest.
In a food processor or mortar and pestle, combine the softened chilies, ground spice mixture, shallots, garlic, lemongrass, galangal, cilantro roots or stems, kaffir lime zest, shrimp paste, vegetable oil, and salt.
Process or pound the mixture until it forms a smooth paste, scraping down the sides as necessary. This may take several minutes if using a mortar and pestle.
Store the red curry paste in an airtight container in the refrigerator for up to 1 week, or freeze in small portions for longer storage.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 3106 mg | 135% | |
| Total Carbohydrate | 171.7 g | 62% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 41.6 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3168 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
