Homemade Red Curry Paste Recipe
This Thai red curry paste recipe is huge on flavor and easy to make, perfect for making homemade curry. Ready in minutes and easy to customize.
Servings: 16 tablespoons
Calories: 16kcal
Ingredients
- 4 small spicy red peppers. chopped Thai peppers are best, but you can use any to you choice – cayenne or red serrano are good substitutes
- 1 shallot chopped
- 4 cloves garlic chopped
- 1 tablespoon galangal chopped (or use ginger)
- 1 stalk lemongrass trimmed woody parts removed (or use 1 tablespoon lemongrass paste)
- 1 tablespoon fresh chopped cilantro
- 2 tablespoons tomato paste
- 2 tablespoons fish sauce
- 1 tablespoon shrimp paste
- 1 tablespoon chili powder or more as desired for spicier
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground white pepper
- 2 tablespoons lime juice
Instructions
- Add all of the ingredients to a food processor or blender. Process until smooth, scraping down the sides as needed.
- Alternatively, you can grind down the solid ingredients and spices in a mortar and pestle, then slowly add in the liquid ingredients as you mix. Mix until a paste forms to your preferred consistency.
- Taste and adjust to your personal tastes. Need more salt? More lime juice? A pinch of sugar? Adjust as needed.
- Strain out excess liquid, if desired, or use as-is.
Notes
Makes about 1 cup.
Heat Factor: Mild-Medium. You can easily up the heat level by using hotter chili peppers, or adding either spicy chili flakes or powders.
Heat Factor: Mild-Medium. You can easily up the heat level by using hotter chili peppers, or adding either spicy chili flakes or powders.
Nutrition
Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 308mg | Potassium: 85mg | Fiber: 1g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 18mg | Calcium: 11mg | Iron: 1mg