Thai Red Curry Paste……

By Simon  , ,   

October 14, 2014

Red Thai curry paste, fragrant, pungent, aromatic with a gentle heat that creeps up from within. Your ingredients will simply flourish bathing in this sheer delight. It's incredibly easy to make and will transform your curry into a thing of beauty. It works beautifully with meats, fish, seafood or vegetables. This recipe will make an abundance of paste that's readily available for that quick fix blast of Thailand. For a neat little trick spoon the paste in ice cube moulds, freeze and it will last up to 3 months.

  • Prep: 20 mins
  • Yields: 20 Small



Thai Red Curry Paste.

4 Small Red onions Peeled and roughly chopped

10 Cloves Plump garlic Peeled

12 Lemon grass stalks Remove the outer leaves and trim

8 Medium Red chillies Trimmed and seeds removed

4 Handfuls Fresh coriander There is great flavour in the stalks so use them as well

1 medium Fresh ginger about 10cm Peeled

4 Medium Limes Zest and juice

8 tsps Chilli powder

4 Kaffir lime leaves

4 tsps Shrimp paste

8 tsps Turmeric powder

2 tsps Cumin seeds

12 tsps Hot paprika

8 tbsps Vegetable oil To bring it all together

To make the Thai red curry paste – simply place all the prepared ingredients into a blender and pulp to a smooth consistent paste. The recipe we have used will make enough for approx 4 separate currys for 4 people. Freeze in ice cube moulds, storing for up to 3 months.


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