Authentic Thai Red Curry Paste
A homemade Thai red curry paste offers a tastier and healthier base for curries, easily prepared from scratch.
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Instructions
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Combine 1 shallot (or 1/4 cup purple onion), 1 minced lemongrass stalk (or 3 tablespoons paste), 1-2 red chilies, 4 garlic cloves, 1 thumb-size piece galangal or ginger, 2 tablespoons tomato ketchup, 2 tablespoons fish sauce or soy sauce, 2 tablespoons lime juice, 1 1/2 to 2 tablespoons Latin chili powder (or 1-2 teaspoons Asian chili powder), 1-3 tablespoons coconut milk, 1 teaspoon shrimp paste (or 1 tablespoon Thai golden mountain sauce), 1 teaspoon sugar, 1 teaspoon ground cumin, 3/4 teaspoon ground coriander, 1/4 teaspoon ground white pepper, and 1/4 teaspoon ground cinnamon in a food processor or blender.
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Process until a fragrant paste forms; add more coconut milk if needed to achieve a smooth consistency.
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Use the paste immediately, or store in an airtight container in the refrigerator for up to one week, or freeze for up to six months.