Effortless Thai Red Curry Paste
Serving
Cooking Time
Prep Time
Difficulty
Cuisine
£1.40 per 100g (roughly)
- 12 cloves ofGarlic
- 4 choppedShallots
- (1 large onion will also do the job)
- 1 zest and juice of aLime
- (zest first, then juice it.)
- 1 large fresh or 1 tbsp chilli flakesChilli
- 1 stick of (1 tbsp equivalent)Lemongrass
- 1 tbsp of freshGinger
- (don't use dried powder... it's not the same)
- 1 tbsp of groundBlack Pepper
- (white pepper is better but black will also make do)
- 1 tbsp of fresh rootCoriander
- (use the stalks from fresh coriander and the leaves for the curry.)
- 1 tbsp (or or shrimp paste)Fish Sauce
- 1/2 tbsp of groundCumin
- 1
1. Peel the garlic and shallots, zest the lime before getting the juice from it
2. Throw in all the food processor along with all the other ingredients.
2. Blitz until it becomes a paste-like consistency... That's it!
BIFF, BOSH, QUICK NOSH
Thai Red Curry Paste
A Thai Red Curry Paste is the main component of Thai cuisine dishes to make up soups, curries and stir-fries.
You can use it in my delicious Pheasant Thai Red Curry or a 15 minute Thai Prawn Curry
When I was in Thailand back in 2015, I would easily find fresh curry pastes available at all markets along with all the ingredients.
In most big cities, you can buy mass-produced Thai curry pastes but trust me on this… making your own tastes so much better!
However, I understand if you haven’t got time.
I highly recommend buying a good quality paste like this one I use in my curries when I don’t have the time.
If you can get white peppercorns, it offers a mild and almost sweeter flavour than black peppercorns, but black peppercorns will also work for this recipe.
Give it a try and if you have any questions, leave a comment below.
Are you ready to make the best Thai red paste recipe?
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