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Thai red curry paste

  • 500 g Water, boiling
  • 8 Dried Red Chilis, seeded and chopped into 1 cm pieces
  • 2 Lemongrass Stems, sliced
  • 1 T Galangal, grated
  • 4 Garlic Cloves
  • 1 T Shrimp Paste
  • 1/2 t Coriander Seed, ground
  • 1/2 t Cumin Seed, ground
  • 1 T Coriander Root/Stem, chopped
  • 2 Shallots, roughly chopped
  • 1 t Lime Zest
  • 60 g Chili Soaking Liquid, reserved

Substitute ginger and additional 1 t lime zest for galangal.

  1. Soak chilis in boiling water at least 30 minutes.
  2. Blend ingredients until smooth.

If necessary, add additional 2-3 T water as you blend.

Refrigerate up to 2 days or freeze up to 1 month.

  1. Maehashi, Nagi. "Thai Red Curry Paste." RecipeTin Eats. 16 February 2018. ↩