Thai Red Curry Paste (น้ำพริกแกงเผ็ด)

You can’t beat a homemade curry paste. Store-bought curry paste tends to be very salty, which means you end up with a very salty curry and you can’t season the dish with fish sauce (which is quite an important aroma in Thai food) – not to mention they probably contain lots of preservatives.

Makes: about 375 g

What you need

  • 15-20 g Small dried red chillies, cut and soaked in hot water to soften
  • 30 g Large dried red chillies, cut and soaked in hot water to soften
  • 200 ml hot water
  • 5 cloves Garlic
  • 1 stalk Lemongrass, using only the bottom part (white bits), sliced
  • 1 Shallot, diced
  • 30 g Shrimp paste (กะปิ)
  • 20 g Kaffir lime skin (ผิวมะกรูด)

How to put this together

  1. Cut small dried red chillies + large dried red chillies, and soak in hot water to soften
  2. Grind together all the ingredients until you get a paste (I use magic bullet)
  3. Divide the curry paste into 5 portions (about 75g each)
  4. These can be kept in the freezer for 6 months. Simply defrost a portion when you need them.

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