Thai Red Curry Paste
Whip up Thai Red Curry Paste in just 15 minutes! It’s spicy, salty, and seasoned perfectly for your favorite curry recipes and beyond.
Servings: 2 cups
- 40 small dried red chiles (See Note 1)
- 4 cloves garlic
- 3 lemongrass stalks
- 2 shallots
- 6 inch fresh ginger peeled and chopped into 3 pieces
- 2 tbsp shrimp paste
- 6 leaves kaffir lime
- 1/4 cup water
Soften the chiles in a bowl with hot water for 3 minutes. Trim the root end and tough outer leaves off the lemongrass stalk. Use only the white part and a little of the green. Cut in half.
In a food processor add the drained chiles, garlic, lemongrass, shallots, ginger, shrimp paste, kaffir lime leaves and water. Purée until a smooth, thick paste. Thin with more water if desired for smoother consistency.
Store in an airtight container in the refrigerator for 5 days or freeze in cubes and store in a plastic bag for up to 2 months.
- I use Tien Tsin chile peppers, also known as Chinese Red Peppers or Tianjin peppers found in the Asian food section of your market or any Asian store OR substitute using Chiles de Arbol found in the Mexican food section of your local market.
- Adapted from Sujet Saenkham’s Spice I Am.
Calories: 142kcal | Carbohydrates: 21g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 171mg | Sodium: 546mg | Potassium: 436mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2651IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 3mg