Red Curry Paste (From Scratch)
A delicious and simple recipe for red curry paste, made from scratch. You'll be using ingredients including galangal, lemongrass, and freshly grated nutmeg, which will create a delicious smell as you cook.
For speed, this recipe uses a food processor, but if you don't have one, you can also use a mortar and pestle. Store curry paste in the fridge for up to 2 weeks or freeze for up to three months.
This amount of curry paste will be enough to make two curries. Try a chicken and pumpkin curry, a fish curry, or a tofu and vegetable curry.
Ingredients 9
2 dried whole chillies
200 ml water, hot
30 g galangal, small knob, chopped
1 stalk lemongrass, white part only, thinly sliced
1 eschalot, diced
4 cloves garlic, thinly sliced
1 tbsp shrimp paste
1⁄2 nutmeg, freshly grated
150 ml rice bran oil
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Method 5
Start by preparing the ingredients. Cover the with boiling and set aside to hydrated, chop the into small pieces, thinly slice , dice and thinly slice the .
Remove the from the boiling (set the water aside to use it later) remove seeds, thinly slice.
Put all the ingredients into the food processor with the , and grate the in, blitz into a paste, scrape down the sides and blitz again, add the chilli soaking water into the food processor blitz until smooth.
In a small saucepan add and curry paste, stir the oil and the paste to mix well. Then put the pan over low heat and let the paste to fry/simmer in the oil for 15-20 minutes until rich in colour.
Allow to cool a little, then transfer to a jar, allow to cool completely. Store in the fridge for up to two weeks.
Songkran Fa-A-Loon's tips
This Thai red curry paste is made from scratch with a food processor, so it’s quick and easy but still packed with authentic flavour. You can use it for marinades and stir-fries. Making it in a food processor still gives all the depth of traditional Thai red curry paste with a modern twist on convenience.
