Process until smooth, scraping down the sides as needed. You may need to run it through the processor a few times. Curry is so often filled with so many wonderful ingredients and flavors, and it is often nice and spicy. There are so many different ways to make curry, from red curry to yellow curry and green curry, not to mention different curries from around the world, particularly Indian and Thai curry. While there are many components that go into a great curry, at a minimum you need a flavorful curry powder or a curry paste, which is what we’re making today. Curry paste is essential to Thai food and is the flavor for many different Thai recipes. So let’s make our own! This is definitely more of a Thai curry paste, though you can use it to make Indian-inspired curries and in other ways.
Thai Red Curry Paste Ingredients
Chili Peppers. Thai peppers are best, but you can use any to you choice – cayenne or red serrano are good substitutes. I prefer spicy peppers. Other Vegetables and Herbs. Shallot, garlic, galangal (ginger is an acceptable substitute), lemongrass, tomato paste, cilantro. I use many cloves of garlic for an extra garlic blast. Umami Elements. Fish sauce and shrimp paste. Seasonings. Chili powder, cumin, sugar, sea salt, black pepper, white pepper. Citrus. Lime juice is best, though lemon juice is good, too. Add some extra lime zest for more lime flavor.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Taste and Adjust. Taste and adjust to your personal tastes. Need more salt? More lime juice? A pinch of sugar? Adjust as needed. Strain the Red Curry Paste. Strain out excess liquid for a thicker curry paste, if desired, or use as-is. Boom! Easy enough, isn’t it? Making Thai red curry paste is quick and easy, and now you’re ready to make some spicy curry. Time to get cooking! Make some easy curry sauce! This recipe makes you about 1 cup of finished red curry paste, unstrained. I usually don’t strain it and use it as-is. You can see how thick mine turns out. There are a couple of different ways to use red curry paste. One way is to add it to the pan after you’ve cooked down diced vegetables and proteins to let the curry paste coat everything. Fry it for about 1 minute in the pan to let the flavors bloom, then add liquids to form your curry sauce. Or, simply swirl the curry paste into the curry once you’ve added your liquid. I mostly do this when cooking with coconut milk. Either way, let the red curry paste simmer in the pan or pot a good 20 minutes to 30 minutes to let the flavors develop a while for the best curry. It’s a huge flavor builder and key to many Thai dishes. Try It With Some of These Curry Recipes
Chicken Vindaloo Thai Shrimp Curry Butter Chicken Chicken Korma Red Lentil Curry
Aside from curries, you can also use red curry paste for making quick and easy stir fries, like chicken stir fry or shrimp stir fry. Swirl some into the pot to live up a soup or a stew. You really can use curry paste in so many ways. That’s it, my friends. I hope you enjoy my Thai red curry paste recipe. It’s perfect for quick and easy weeknight meals of wonderful spicy curry to fill your belly. Let me know how you like it!
Try Some of My Other Popular Recipes
Homemade Yellow Curry Paste Green Curry Paste Panang Curry Paste (Prik Gaeng Panang) Curry Pastes from Around the World Curry Hot Sauce Homemade Curry Powder Curry Recipes Nam Prik Pao (Thai Chili Paste) Massaman Curry Paste Thai Sweet Chili Sauce
