THAI RED CURRY RECIPE

Thai red curry recipe

Makes 1 cup in 25 minutes (can be used 3 to 6 times in meals for 4 people)
Updated by The Skinny Cook  :
21 November 2006

 Thai red curry paste / Asian cooking (Thailand) / Stove / No marination

DIY: Thai red curry recipe

This paste can be used in our  Tom Yum Soup Recipe : a delicious hot and spicy Thai Shrimp soup recipe. It can also be used in the other Thai food recipes like Thai red chicken curry

If you can't buy Thai Red Curry Paste ready made, here follows a recipe to make it yourself.

How to store Thai red curry recipe

This Thai red curry paste is worth the effort, better make sure you store it well : Fresh Thai Curry paste will keep for up to 3 weeks in an airtight container in the refrigerator.

TIP : Put the Thai curry paste in an ice-cube tray, cover and freeze for several hours; release cubes into a freezer bag. Place the bag in the freezer and use the cubes when required.

Allow to defrost for 30 minutes at room temperature before using. Frozen paste will keep for up to 4 months.

INGREDIENTS : thai red curry recipe

• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon black peppercorns
• 2 teaspoons dried shrimp paste
• 1 teaspoon ground nutmeg
• 12 dried or fresh red chilies, roughly chopped
• 1 cup French shallots, chopped
• 2 tablespoons oil
• 4 stems lemon grass (white part only), finely chopped
• 12 small cloves garlic, chopped
• 2 tablespoons fresh coriander roots, chopped
• 2 tablespoons fresh coriander stems, chopped
• 6 kaffir lime leaves, chopped
• 2 teaspoons grated lime rind
• 2 teaspoons salt
• 2 teaspoons turmeric
• 1 teaspoon paprika

PREPARATION : thai red curry recipe

1. Place the coriander and cumin seeds in a dry frying pan and heat for 2-3 minutes, shaking the pan constantly.
2. Place the roasted spices and peppercorns in a mortar and pestle or clean (coffee) grinder and work them until they are finely ground.
3. Wrap the shrimp paste in a small amount of foil and cook under a hot grill for 3 minutes, turning the package twice.
4. Process the ground spices, roasted shrimp paste, nutmeg and chilies
5. in a food processor for 5 seconds.
6. Add the remaining ingredients and process for 20 seconds at a time, scraping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste.
7. Store in your fridge or freezer.