Thai Red Curry Paste Recipe (Easy, Vegan, and Gluten-Free)
If you have been relying on store-bought curry pastes, this Thai Red Curry Paste recipe will be an absolute game changer. Making your own curry paste from this recipe, gives you the key to fine-tuning your curries and unlocks a world of rich, aromatic possibilities in your own kitchen!
Servings: 6 (yield: 1 ¼ cup)
Calories: 39kcal
Cost: $4.50
Equipment
Ingredients
- 1 ounce dried red chilies a mix of arbol and guajillo or Thai chilies
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- ½ cup shallots sliced
- 4 cloves garlic
- ½ teaspoon white pepper
- ½ teaspoon salt
- 1 stalk lemongrass core and tender inner leaves only, thinly sliced
- 2 tablespoons galangal grated
- 2 makrut lime leaves or 1 teaspoon lime zest
- ½ cup cilantro stems and roots chopped
Instructions
- Start by soaking dried red chilies (a mix of arbol and guajillo or Thai chilies) in warm water until they become pliable.
- Meanwhile, in a dry pan over medium heat, toast the coriander seeds and cumin seeds for about 2 minutes until fragrant.
- Place the toasted seeds, the rehydrated chilies, ¼ cup of the chili soaking water, sliced shallots, garlic cloves, white pepper, salt, lemongrass, grated galangal, lime zest, and chopped cilantro into a blender.
- Blend or process the ingredients until a smooth and vibrant red curry paste is achieved. Depending on your blender, you may have to adjust the consistency by adding a bit of water if needed.
Notes
🌶️ Chili Soak Hack:
Ensure your soaking water is warm for effective softening of the chili. Patience pays off; pliable chilies mean a smoother paste.
🚫 Say No to Trash Blenders:
Skip the struggle and invest in a decent blender. It beats the dump-rescued, struggling blenders or food processors you found in your gramma’s attic, especially with fibrous ingredients like lemongrass. A quality blender is a kitchen game-changer.
🌀 Galangal Grate Mastery:
Unlock galangal's unique flavor by using a fine grater. Break down its fibrous texture effectively to seamlessly integrate peppery notes into the paste.
⚖️ Consistency Wisdom:
Tailor your paste's thickness to your taste and purpose. For sauces like nuoc cham, go smoother; for stir-fries, stick to the recipe's consistency. Gradually add water for a pourable texture.
Nutrition
Calories: 39kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 202mg | Potassium: 190mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1347IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg