Thai Red Curry Paste Recipe

Name: Thai Red Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded; 4 teaspoons coriander seeds; 2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160); 1 teaspoon whole black peppercorns; 4 teaspoons finely chopped peeled fresh or thawed frozen greater galangal (sometimes called kha); 6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped; 2 tablespoons chopped fresh cilantro roots or stems; 5 small shallots, chopped (6 tablespoons); 1/4 cup chopped garlic; 15 to 20 (1-inch-long) red prik kii noo (fresh bird's-eye chiles) or serrano chiles, finely chopped; 2 teaspoons ga-pi (Thai shrimp paste); 1/2 teaspoon salt; Special equipment: a large (2-cup) mortar and pestle (preferably granite) or a mini food processor

Servings: persons

17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded
4 teaspoons coriander seeds
2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160)
1 teaspoon whole black peppercorns
4 teaspoons finely chopped peeled fresh or thawed frozen greater galangal (sometimes called kha)
6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped
2 tablespoons chopped fresh cilantro roots or stems
5 small shallots, chopped (6 tablespoons)
1/4 cup chopped garlic
15 to 20 (1-inch-long) red prik kii noo (fresh bird's-eye chiles) or serrano chiles, finely chopped
2 teaspoons ga-pi (Thai shrimp paste)
1/2 teaspoon salt
Special equipment: a large (2-cup) mortar and pestle (preferably granite) or a mini food processor

1
Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes.
2
Drain well in a sieve.
3
While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool.
4
Thinly slice lower 6 inches of lemongrass stalks and finely chop.
5
Finely grind coriander and peppercorns with mortar and pestle (or in mini food processor), about 2 minutes, then toss together with lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles in a bowl.
6
Pound mixture in 3 batches with mortar and pestle until a fairly smooth paste is formed, 8 to 10 minutes per batch, transferring to cleaned bowl.
7
(If using food processor, add about 1 1/2 tablespoons water per batch.)
8
Return all of curry paste to mortar, then add shrimp paste and salt and pound (or pulse) until combined well, about 1 minute.

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Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded, 4 teaspoons coriander seeds, 2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160), 1 teaspoon whole black peppercorns, and more.

Yes, Thai Red Curry Paste falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Red Curry Paste

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