Easy Homemade Red Curry Paste

Homemade Thai red curry paste in a jar on a white table.

Easy Homemade Red Curry Paste

Thai red curry paste, ideal for marinating chicken and tofu or as a curry noodle base, is quick to make in a food processor and freezes well, offering a homemade alternative to store-bought versions.

5 from 1 vote

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Prep Time: 10

Cook Time: 1

Servings: servings

Calories: 38kcal

Author: Deborah Rainford

Ingredients

4 cloves of garlic, peeled
2 stalks of lemongrass, tough outer layers removed and sliced
2 shallots, peeled and roughly chopped
4- inch piece of ginger, peeled and roughly chopped
8 dried red chilies, soaked in warm water until softened and then drained
1 red serrano pepper, stem removed
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons chili powder
2 tablespoons fish sauce, substitute with soy sauce for vegetarians or tamari for a gluten-free option
2 tablespoons palm sugar
2 tablespoons tomato paste
2 kaffir lime leaves, torn into pieces
2 tablespoons water, if needed to achieve the desired consistency

Instructions

Prep Your Ingredients: Begin by preparing your ingredients to ensure a smooth blending process. Peel the garlic, shallots, and ginger, and roughly chop the shallots. Remove the tough outer layers from the lemongrass and chop roughly to make it easier to blend. Soak the dried red chilies in warm water until they soften, then drain them.
Combine Ingredients in Food Processor: Place the prepared garlic, lemongrass, shallots, ginger, softened dried red chilies, red serrano pepper, cumin seeds, coriander seeds, chili powder, fish sauce (or its substitutes), palm sugar, tomato paste, and kaffir lime leaves into the bowl of a food processor.
Blend to Desired Consistency: Pulse the ingredients in the food processor until they come together into a chunky paste. If the mixture is too thick and struggles to blend, add water, one tablespoon at a time, until the paste reaches your desired consistency.
Storage: Transfer the paste into a ziplock or reusable silicone bag. Flatten the bag before sealing to spread the paste out, making it easier to break off the amount you need later. Freeze the paste for long-term storage.

Notes

Soaking Chilies: Softening the dried chilies in warm water not only makes them easier to blend but also helps to release their full flavor. Ensure they are well-drained to prevent the paste from becoming too watery.
Adjusting Heat: The heat level of this red curry paste can be easily adjusted by increasing or decreasing the number of chilies or the inclusion of the serrano pepper. Tailor it to your spice preference.
Substitutions: For a vegetarian version, soy sauce is a suitable substitute for fish sauce. For those requiring a gluten-free option, tamari is an excellent alternative. Both substitutions keep the authentic Thai flavors intact.
Lemongrass Tip: To maximize the flavor extraction from lemongrass, ensure you remove the tough outer layers and only use the softer, more fragrant part near the root.
Kaffir Lime Leaves: These leaves add a distinct citrusy aroma that is quintessential to Thai curry pastes. If you cannot find fresh kaffir lime leaves, dried ones are an acceptable substitute, though fresh leaves are preferable for their vibrant flavor.
Usage: This Thai red curry paste can be used in various dishes, from curries to soups, and even as a marinade for meats or vegetables. Its rich flavor improves with time, making it a versatile ingredient in your culinary repertoire.
Freezing: Freezing the paste in a flat, thin layer allows you to break off just what you need for a recipe, reducing waste and ensuring you always have homemade curry paste on hand for a quick and flavorful meal.

Nutrition

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