How to make Red Curry Paste (50 g portion)
Red Curry, or Kaeng Phet means “spicy curry.” Bold and fiery, it pairs beautifully with red meats and can be adapted into countless dishes, making it a true Thai classic loved everywhere.
Ingredients
- 2 dried long red chilies: soaked in hot water, seeds removed if you prefer less heat
- 1 fresh red chili (for color & freshness)
- 1 clove garlic
- 1 small shallot
- 5 g slice galangal
- 5 g thin slices lemongrass (inner stalk)
- Piece kaffir lime skin
- 1 sliced turmeric
- 1 piece finger root
- ¼ tsp coriander seeds: toasted
- ¼ tsp cumin seeds: toasted
- 2–3 black peppercorns
- ¼ tsp shrimp paste (or a dab of miso/soybean paste for vegetarian)(optional)
Seasoning
Small pinch of salt
Instructions
- Soak dried chilies in hot water until soft, drain.
- Toast coriander and cumin seeds, grind to powder.
- Pound garlic, shallot, lemongrass, galangal, finger root, turmeric and kaffir lime skin into paste.
- Add chilies and salt, continue pounding until smooth.
- Mix in ground spices and shrimp paste.
Red curry paste can be used in various recipes
Pa-Nang Curry Paste (50 g portion) : Red curry paste with peanut or natural peanut butter.
Mas-Sa-Man Curry Paste (50 g portion) : Red curry paste with clove and cardamom seed.
Khao-Soi Curry Paste (50 g portion) : Can substitute red curry paste + ½ tsp curry powder if needed.