Homemade red curry paste is a foundational component in Thai cooking that's surprisingly simple to prepare yourself! This recipe breaks down the complex flavors into easy steps, utilizing affordable ingredients that are easily accessible.
Featuring red chilis, lemongrass, galangal, and lime, this Thai red curry paste is ten times better than anything store-bought! Like my green curry paste, I combine traditional ingredients with simple preparation methods so everyone can make this recipe.
Why I love this recipe
This Thai red curry paste is so delicious that I always keep a jar in my fridge (right beside my yellow curry paste). It’s easy to make large batches and stores incredibly well!
The blend of dried red chilis, fresh herbs, and aromatic spices creates a paste bursting with flavor, yet simple enough to prepare any night of the week. It's particularly cost-effective compared to store-bought versions.
Plus, you can adjust the heat and ingredients to suit your taste, making it perfect if you have little ones. This paste is perfect for adding an authentic punch of flavor to your favorite curries, soups, and stews!
Ingredient notes
This red curry paste is packed with fresh, vibrant ingredients. Here’s what you’ll need:
- Thai red chilis: Known for their heat and slightly smoky flavor, Thai red chilis form the base of the paste's spicy profile. Look for them at your local Asian food market.
- Red Serrano peppers: These milder peppers add complexity and depth without overwhelming heat. Look for them at Mexican food markets or online. If you’re sensitive to spice, replace some Thai chilis with more Serrano peppers.
- Shallot: Adds a subtle sweetness and depth, enhancing the savoriness of the paste.
- Lemongrass: Its citrusy, fresh flavor is essential in cutting through the heat and richness of the chilis. You can usually find lemongrass next to other fresh herbs in the produce section or at your local Asian food market.
- Galangal: This root adds a sharp, almost piney flavor characteristic in many Southeast Asian dishes. You’ll have the best luck finding galangal at your local Asian food market.
- Lime: Fresh lime provides brightness and acidity, balancing the richer flavors. Lime zest adds a citrusy intensity. Just remember to wash the lime thoroughly before zesting it.
- Garlic: Offers a savory intensity and depth, a must-have in Thai curry paste.
- Coriander & cumin seeds: Coriander seeds add a lemony citrus flavor, while cumin seeds impart a warm, earthy note that complements the heat of the chilis.
Substitutions
- Spicy peppers: Cayenne peppers or other hot red chilis can be used, but you’ll need to adjust the amount to manage the heat levels. Ancho chilis, which are slightly sweeter but still mild, can be used to achieve a similar flavor as red serrano peppers.
- Shallots: Small red onions will also work for a similar mild and sweet flavor.
- Lemongrass: Try a mix of lemon zest and a small amount of ginger to emulate the flavor of lemongrass.
- Galangal: You can use the same amount of ginger if galangal is unavailable.
- Lime: You can use a similar amount of lemon zest and juice instead of lime.
- Garlic: Garlic powder will work in a pinch, but use a reduced amount.
- Spices: Ground coriander and cumin can be used for a similar flavor, but use them sparingly as they are more concentrated in flavor.
How to make
Homemade Thai red curry paste is so simple to make! Follow all my tips and tricks for the most consistent and successful results!
Preparation
Use kitchen shears to cut the chilis into ½" pieces. Use a spoon to slide off the seeds. If you are using the dry chilis, then soak the chili skins and flakes in water for at least 30 minutes to soften them. Peel and finely chop the shallot, and slice the lemongrass and galangal. Zest the limes, avoiding the bitter white pith, then squeeze them.
Cooking
Step 1
Toast the coriander and cumin seeds in a dry pan over medium heat until they start to pop and release their aromas. Toasting the seeds first enhances their flavors and aromas, which infuses the curry paste with a deeper, more complex profile.
Step 2
Drain the chilis and place them in a food processor or blender with the toasted spices, shallot, lemongrass, galangal, lime zest, lime juice, and garlic. Blend until you achieve a coarse paste. If the mixture is having trouble blending, add a splash of water to help the blades move freely.
Step 3
Check the consistency of the paste. If you prefer a smoother paste, continue blending. For a more authentic texture, make your curry paste in a mortar and pestle. Pound the spices first, followed by the chilis and lemon grass, then everything else.
Expert tip
Properly toasting the cumin and coriander seeds before grinding releases oils and flavors essential for a savory depth of flavor in your Thai red curry paste. Keep the seeds on medium heat to avoid burning them, which can add bitterness.
Also, the lemongrass preparation is equally important to prevent a chewy or stringy paste. Remove the tough outer layers first and discard them, then chop off the bottom portion, and only slice the lemongrass stalks crosswise.
Cooking tips
Use fresh ingredients: Use fresh lemongrass, galangal, and lime zest for the most authentic and traditional Thai flavors.
Proper Hydration: If using dried chilis, then ensure they are fully rehydrated (soft and pliable) before blending them to prevent gritty textures in the paste.
Adjust seasonings last: Always adjust your seasonings at the end of making the paste to ensure that every batch suits your taste perfectly.
Frequently asked questions
The spiciness can vary based on the type and amount of chilis used. You can adjust the chili variety or seed content to increase or decrease the heat.
Yes! For a more traditional approach, a mortar and pestle can be used. It may even enhance the flavors through slow grinding.
Add a little more lime juice or a splash of water to reach a thick, paste-like consistency.
Storing
The great thing about this red curry paste is that it keeps well when stored properly. Let the paste cool to room temperature before storing it.
Fridge
Store the paste in an airtight jar in the fridge for up to 3 weeks. You can cover the surface with a thin layer of oil to preserve its freshness.
Freezer
Freezing is another option for long-term storage. Portion the paste into ice cube trays, freeze the cubes, then transfer them to a freezer-safe bag for up to 6 months.
More vegan condiments
Red Curry Paste
DESCRIPTION
DESCRIPTION
INGREDIENTS
- 8 whole Thai red chilis spicy chili
- 4 whole red serrano peppers mild chili
- 1 whole shallot chopped
- 1 stalk lemongrass stalk thinly slice
- 1 tablespoon miso paste i used white miso
- 3" piece galangal root thinly slice or dice
- 1 tablespoon lime zest
- 2 tablespoon lime juice freshly squeeze
- 8 whole garlic
- 1 teaspoon cordindar seeds
- 1 teaspoon cumin seeds
- ½ teaspoon salt
METHOD
- Use a pair of kitchen scissors to cut red chilis (spicy and mild) into ½" chunks, and then slice lengthwise to open up the skin of the chilis. Use a spoon to slide out the seeds. Keep aside whatever amount of seeds you prefer based on your heat tolerance. Discard the rest. Note: If using dried chilis, then place the skin into a bowl and submerge it with water to soften for at least 30 minutes.
- Peel the dry outer layers of the lemongrass and discard them. Roughly cut the bottom of each stalk (about 2 inches) and discard. Finely slice the lemongrass stalks crosswise and set aside.
- Zest the limes without going too deep into the white pith (bitter in taste). Squeeze out the fresh juice and set aside.
- Toast the coriander and cumin seeds in a dry pan over medium-low heat until they start to pop and release their aromas.
- Place all ingredients in a food processor (I used a food processor) or blender. Process several times, and use a spatula to clean the side to make sure it's all mixed well until texture is smooth and pasty. Add a splash of water, if needed.Note: Alternatively, you can grind it using a mortar and pestle for a coarser texture.
- If using a motar and pestle - Pound in order: (1) spices, (2) chilis and lemongrass, (3) remaining ingredients.
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