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Thai Red Curry Paste Recipe

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4 from 14 reviews

This authentic Thai Red Curry Paste recipe is a fragrant and flavorful blend of traditional Thai herbs and spices. Crafted from dried Thai chilies, galangal, lemongrass, kaffir lime rind, garlic, shallots, salt, and shrimp paste, this versatile curry paste forms the essential base for many Thai dishes, offering a perfect balance of heat, citrusy notes, and umami depth. Made by pounding fresh ingredients into a paste using a mortar and pestle, it captures the true essence of Thai cooking and can be used immediately or stored for future meals.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 1 serving (approximately 3/4 cup of curry paste)
  • Category: Sauce/Condiment
  • Method: No-Cook
  • Cuisine: Thai

Ingredients

Herbs and Spices

  • 12-15 small dried Thai chilies
  • 3-5 large dried Thai chilies
  • 1 galangal root (about 1 ounce, sliced)
  • 3 stalks lemongrass (bottom part only, finely chopped)
  • 1 kaffir lime (rind only)
  • 10 cloves garlic (peeled)
  • 7 shallots (peeled and thinly sliced)
  • 1/2 teaspoon salt
  • 1/2 tablespoon shrimp paste

Instructions

  1. Soak Chilies: Begin by soaking the dried small and large Thai chilies in water until rehydrated and softened, which typically takes about 10-15 minutes. This step helps in making the chilies easier to pound into a smooth paste.
  2. Prepare Galangal: Rinse the galangal root thoroughly under running water to remove any dirt. Slice it into ten 0.5 cm thick pieces and then chop those slices finely into small pieces to facilitate easy pounding and incorporation into the paste.
  3. Prep Lemongrass: Remove the outermost tough leaf layers of each lemongrass stalk. Cut off and discard the root and the top tough parts. Finely chop the tender bottom parts that remain.
  4. Peel Kaffir Lime: Using a knife, carefully peel the rind of the kaffir lime without including the bitter white pith. Set aside the aromatic rind for the paste and discard the fruit itself as it’s not used.
  5. Peel Garlic and Shallots: Peel all garlic cloves and shallots. Thinly slice the shallots to prepare for pounding into the paste.
  6. Initial Pounding: In a mortar and pestle, add the chopped galangal, lemongrass, kaffir lime rind, soaked dried chilies, salt, and shrimp paste. Pound the mixture for about 10-15 minutes until fibrous ingredients start to break down and achieve a relatively fine texture.
  7. Add Garlic and Shallots: Incorporate the peeled garlic and sliced shallots into the mortar. Continue pounding for another 10-15 minutes, blending the ingredients thoroughly until the paste reaches your desired consistency, whether a bit coarse or very fine.
  8. Storage or Use: Use the curry paste immediately in your recipes or transfer it into an airtight container. It can stay fresh for up to one week refrigerated or be frozen in ice cube trays for a few months for convenient portioning.

Notes

  • Using a mortar and pestle is traditional and enhances flavor but you can use a food processor for convenience, though the texture might vary slightly.
  • Adjust the number of dried chilies according to your preferred spice level.
  • Fresh galangal and kaffir lime rind are essential for authentic flavor – avoid substituting with ginger or lime zest.
  • Shrimp paste adds umami depth; if you prefer a vegetarian version, substitute with miso paste, but note the flavor difference.
  • Store the paste in the freezer in small portions for easy use in future meals.

Find it online: https://cheftinaskitchen.com/thai-red-curry-paste-recipe/