Thai Red Curry Paste is a vibrant, essential part of Thai cooking, known for its bold taste and deep red color. It's the key to making a stellar Thai Red Curry with fresher, more authentic flavors than you'd find in store-bought versions. Although it looks fiery, its spiciness is perfectly tempered, especially when mixed with creamy coconut milk.
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When you make this paste at home, you enjoy not only the bright, natural tastes but also the benefit of choosing your own fresh ingredients, free from preservatives. It's perfect for a wide range of Thai dishes, from curries to soups, making it a handy addition to your kitchen.
Plus, it keeps well in the fridge or freezer, ready to enhance your meals whenever you're in the mood to cook.
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Ingredients and Substitutions Overview
To create Thai Red Curry Paste, you'll need some essential Asian pantry items, all of which are typically available at Asian grocery stores. Here’s what you’ll need:
- Dry Red Chili: Start with regular dry red chilies. For less heat, you can remove the seeds after soaking them in water for at least 15 minutes.
- Galangal: This root is similar to ginger but offers a fresh, citrusy aroma essential for the paste.
- Lemongrass: Use only the tender inner parts after removing the tough outer layers.
- Fish Sauce and Shrimp Paste: These ingredients add the necessary salty, savory, and umami flavors to the paste. For a vegetarian or vegan version, you can substitute with vegan fish sauce or vegan oyster sauce.
- Shallots and Garlic: Both are key for their fresh, robust flavors.
- Coriander and Cumin Seeds: These seeds provide a nutty and slightly lemony flavor.
- Fresh Herb: Incorporate coriander leaves and stems to enhance the paste's freshness and aroma.
- Kaffir Leaves: These are crucial for an authentic flavor, but if they're hard to find, lemon juice can be used as a substitute.
How to Make Thai Red Curry Paste at Home?
Let's make our Thai Red Curry Paste together. Although the recipe is simple and straightforward, I've included photos and a video for easy visual reference. Follow along to create a flavorful base for your favorite Thai dishes. Let's get started!
Explore More Condiment Recipes:
- Thai Yellow Curry Paste
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- Thai Sweet Chili Sauce
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- Ginger Garlic Paste
- Vindaloo Sauce and Paste
- Tamarind Sauce
- Tamarind Paste
Thai Red Curry Paste
Ingredients
- 18 Dry Red Chili, soaked in water, remove seeds if needed
- 1 tbsp Lemongrass, remove the outer thick layer and use the inner part
- 1 tsp Galangal, chopped
- 1 tbsp Coriander Seeds, crushed or grounded
- ½ tsp Cumin Powder
- 3 Shallots, small onion
- 4 Garlic cloves
- 2 tbsp Coriander Leaves, stem and leaves chopped
- ½ tsp Shrimp Paste in oil, or oyster sauce
- 1 tsp Lemon Juice, or 3 kaffir lime leaves if handy
- 3 tbsp Chili Soaked Water
- ½ tsp Fish Sauce, substitute with veg or vegan fish sauce
- 2 Thai Red Chili, optional
Instructions
Making Thai Red Curry Paste
- Start by placing the dry red chilies in a bowl and covering them with warm water to soften them.
- Allow the chilies to soak for at least 15 minutes. After soaking, drain them, but reserve the chili-infused water for adjusting the paste's consistency later.
- Add the soaked chilies and all other listed ingredients to a blender.
- Blend thoroughly until the mixture becomes a smooth, even paste. Use the chili-soaked water to adjust the consistency of the paste to your liking.
- Finally, transfer your freshly made red curry paste into an airtight container for storage.
Using
- Incorporate this homemade Thai Red Curry Paste into recipes that call for it, such as vegetable Thai red curry or chicken Thai red curry. For more ideas, check out our 'How to Use' section below.
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Recipe Video
Chef's Notes and Tips
- Red Chilies and Spice Level: The spiciness of this paste mainly comes from dry red chilies. When you mix it with coconut milk in curries, the heat softens. To further control the heat, consider removing the seeds from the chilies.
- Adjusting Consistency: Depending on the use, you might want a thicker or more fluid paste. Adjust the consistency by controlling the amount of water during blending.
- Galangal: This root adds a unique citrusy flavor, distinct from ginger. If galangal is unavailable, ginger can serve as a substitute, though the flavor will slightly differ.
- Fish Sauce and Shrimp Paste: These ingredients are crucial for the authentic taste of Thai curries, adding salty, savory, and umami flavors. For those on a vegetarian or vegan diet, vegan fish sauce or oyster sauce are great substitutes.
- Substitute for Red Curry Paste: If you need an alternative to Thai Red Curry Paste, harissa paste can be a close match. However, it will not have the distinct salty and umami flavors typical of Thai dishes, so adjust your seasoning accordingly.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
How to Use this Red Curry Paste?
Once you've made your Thai Red Curry Paste, the possibilities for adding a burst of authentic Thai flavor to your meals are endless. Here’s how you can use it:
- Curries: The most obvious and popular use. Mix the paste with coconut milk to create the base for a delicious Thai red curry. Add your choice of protein and vegetables, and simmer until everything is cooked through and flavorful.
- Soups: Stir a spoonful into your favorite soups for an extra layer of flavor. It works particularly well in brothy, vegetable-based soups or with noodles.
- Marinades: Use the paste as a marinade for chicken, beef, or tofu before grilling or baking. It adds a rich, complex flavor to the meats or alternatives.
- Stir-Fries: Add a teaspoon or two into your stir-fries. The paste will distribute its flavors throughout the dish, enhancing the overall taste profile.
- Rice Dishes: Stir a bit of curry paste into your rice cooker before cooking to infuse the rice with a subtle Thai flavor.
Storage Suggestions
Proper storage is key to maintaining the freshness and flavor of your homemade Thai Red Curry Paste. Here are some tips to keep it at its best:
- Refrigeration: Store the curry paste in an airtight container in the refrigerator. It will stay fresh for up to two weeks. Be sure to use a clean spoon each time you take some paste out to avoid contamination.
- Freezing: For extended storage, portion the paste into individual serving-size, freezer-friendly bags. Seal the bags tightly and lay them flat in the freezer. This method keeps the paste fresh for up to two months and allows you to easily use small portions as needed.
- Label and Date: Always label your containers with the date you made the paste. This helps keep track of freshness and ensures you use the oldest stock first.
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