Published: by Sangeetha Vel | Updated: Leave a Comment
Jump to Recipe
Thai Red Curry Paste is a key element in Thai cuisine, celebrated for its bold flavors and striking color. It's essential in crafting authentic Thai Red Curry. This homemade version promises fresher, more genuine flavors than store-bought options. Although its vibrant hue suggests spiciness, the heat is well-balanced within dishes, particularly when combined with coconut milk.
Jump to:
- Ingredients and Substitutions Overview
- How to make Thai Red Curry Paste?
- Thai Red Curry Paste
- Recipe Video
- Chef's Notes and Tips
- Nutrition Info
- How to use this Paste?
- Storage Suggestions
Creating this paste at home not only guarantees a burst of fresh, natural flavors but also gives you control over the ingredients, ensuring a healthier, preservative-free condiment. Ideal for a variety of Thai recipes, from curries to soups, it's a versatile must-have in your kitchen.
Plus, its longevity in the fridge or freezer makes it a convenient staple for spontaneous culinary adventures.
Explore More DelectableThai Cuisine:
Ingredients and Substitutions Overview
To make Thai Red Curry Paste, you'll need basic Asian pantry items, readily available at most Asian grocery stores. Here's a list of the essential ingredients:
- Dry Red Chili: Opt for regular dry red chilies. If you prefer less heat, remove seeds after soaking for at least 15 minutes in water.
- Galangal: A citrusy ginger-like root, galangal adds a fresh, citrusy aroma to the paste.
- Lemongrass: Use only the tender inner layer, removing the outer tough layer.
- Fish Sauce and Shrimp Paste: These are crucial for adding a salty, savory, and umami taste. Substitutions are suggested in the tips section if needed.
- Shallots and Garlic: These ingredients contribute fresh flavors to the paste.
- Coriander and Cumin Seeds: These seeds offer a nutty, slightly lemony flavor.
- Fresh Herb: Use coriander leaves and stems to add freshness and aroma.
- Kaffir Leaves: Essential for authenticity, but if unavailable, lemon juice can be a substitute.
How to make Thai Red Curry Paste?
Begin your culinary adventure with our Thai Red Curry Paste recipe, vividly illustrated through photos and a detailed video guide. Follow along to craft a flavorful base for your Thai cooking favorites. Let's dive in!
Discover More Delectable Condiment Recipes:
- Thai Yellow Curry Paste
- Thai Green Curry Paste
- Thai Sweet Chili Sauce
- Ginger Garlic Paste
- Vindaloo Sauce and Paste
- Tamarind Sauce
- Tamarind Paste
Thai Red Curry Paste
Thai Red Curry Paste, easy to make and bursting with flavor, is a key enhancer for Thai curries, soups, and stir-fries. This homemade version stays fresh for weeks in the fridge and up to a month in the freezer, making it a versatile and convenient staple in your kitchen.
5 from 1 vote
Author: Sangeetha Vel
Subscribe print (text-only)
Course: Dips & Condiments
Cuisine: Asian, Thai
Prep: 15 minutes mins
Cook: 5 minutes mins
Adjust 5 servings
Ingredients
- 18 Dry Red Chili, soaked in water, remove seeds if needed
- 1 tbsp Lemongrass, remove the outer thick layer and use the inner part
- 1 tsp Galangal, chopped
- 1 tbsp Coriander Seeds, crushed or grounded
- ½ tsp Cumin Powder
- 3 Shallots, small onion
- 4 Garlic cloves
- 2 tbsp Coriander Leaves, stem and leaves chopped
- ½ tsp Shrimp Paste in oil, or oyster sauce
- 1 tsp Lemon Juice, or 3 kaffir lime leaves if handy
- 3 tbsp Chili Soaked Water
- ½ tsp Fish Sauce, substitute with veg or vegan fish sauce
- 2 Thai Red Chili, optional
Instructions
To Make Thai Red Curry Paste
Begin by placing the dry red chilies in a bowl and covering them with warm water.
Let the chilies soak for at least 15 minutes. Once soaked, drain them but keep the chili-infused water aside for later use.
In a blender, combine the soaked chilies with the other ingredients from the ingredient list.
Blend everything together until you achieve a smooth paste.
Finally, transfer your freshly made red curry paste into an air-tight container for storage.
To Use
Incorporate this homemade Thai Red Curry Paste into recipes that require it, such as vegetable Thai red curry or chicken Thai red curry.
Recipe Video
Chef's Notes and Tips
Here are some helpful tips for making Thai Red Curry Paste:
- Red Chilies and Spice Level: This paste's spice comes from dry red chilies. However, the spiciness mellows when mixed with coconut milk in curries. To further control the heat, consider removing the seeds from the chilies.
- Galangal: Although similar to ginger, galangal has a distinct citrusy flavor. If unavailable, ginger can be a suitable substitute.
- Fish Sauce and Shrimp Paste: These ingredients are key to the authentic taste of Thai curries, adding salty, savory, and umami flavors. For a vegetarian or vegan version, you can use vegan fish sauce or oyster sauce as substitutes.
- Substitute for Red Curry Paste: If you're looking for an alternative to Thai Red Curry Paste, harissa paste can be a close substitute. Keep in mind, though, that it lacks the distinct salty and umami flavors typical of Thai dishes.
Nutrition Info
Serving: 3tbsp | Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Sodium: 97mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg
Disclaimer
We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Tried this recipe?Mention @yellowchilis or tag #yellowchilis!
Explore our extensive collection of sauces and condiments, ideal for Thai cuisine and more. Our selection spans from fiery to fruity, encompassing a variety of aromatic seasonings, marinades, versatile dips, and dressings. Crafted to enhance your culinary creations, they add depth and a spectrum of flavors to every dish.
How to use this Paste?
- Incorporate in Curries: Add the desired amount to any Thai curry recipe like red curry that calls for it.
- Fry for Flavor: For optimal taste, fry the paste in oil until fragrant. This is crucial since the ingredients are raw.
- Versatile Use: This paste is perfect not only for Thai curries with vegetables, chicken, or shrimp but also in a variety of Asian soups, stews, and stir-fries, infusing them with authentic Thai flavors.
Storage Suggestions
- Refrigeration: Keep it fresh in the fridge for up to a week by storing it in a sealed container.
- Freezing: For longer storage, portion the paste into individual serving-size, freezer-friendly bags. It can be stored in the freezer for up to a month, ensuring you have fresh curry paste on hand whenever needed.
