Best Thai Red Curry Paste Recipe
Are you dreaming of a restaurant-quality Thai red curry at home? The secret weapon lies in the fragrant Thai red curry paste. Forget store-bought options with unknown ingredients, you can create a vibrant paste in just 10 minutes using your pantry staples and a handful of fresh aromatics.
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Why You’ll Love This Thai Red Curry Paste Recipe
- Skip the mystery ingredients: Ever squint at a store-bought curry paste label? Making your own means you control exactly what goes in – no hidden sugars or preservatives, just pure flavor.
- Spice it up (or down): Love a fiery kick? Crank up the chilies. Prefer a milder curry? Adjust the heat to suit your taste buds. Yours is the ultimate control over the spice level.
- More than just curry: This versatile base isn’t just for curries! Use it for stir-fries, noodle dishes, or even as a marinade for tofu. The possibilities are endless.
- Impress your friends: Ditch the takeout and wow your guests with a homemade Thai curry made with your very own signature paste. They’ll be asking for the recipe!
- Unlock a world of flavor: This is just the beginning! Once you’ve conquered red curry paste, a world of Thai curries – yellow, green, Panang – awaits, each with its own unique flavor profile.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Thai Red Curry Paste with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Gather your aromatics
Combine red chilies, salt, lemongrass, cilantro, lemon zest, shallots, and cumin seeds in your blender.
Pulse and Blend
Begin by pulsing the ingredients a few times to break them down. Once incorporated, blend until you have a relatively smooth paste.
Find Your Perfect Texture
The consistency of your paste is up to you! If you prefer a thinner paste for soups or curries, add water, one tablespoon at a time, pulsing in between, until you reach the desired texture.
Enjoy the taste of fresh, homemade Thai red curry paste in your favorite dishes!
Recipe Notes and Expert Tips
Homemade red curry paste lifts your Thai dishes to a whole new level of flavor. But creating your own paste is surprisingly simple! Here’s what you need to know to become a red curry paste pro:
- Spice it Up (or Down): The beauty of homemade is customization! Dried red chilies vary in heat. Start with ½ cup for a mild paste and gradually add more for a fiery kick.
- Toast for Extra Depth: Want to add another layer of flavor? Briefly toast your dried chilies in a dry pan over medium heat until fragrant. This intensifies their smokiness without burning.
- Hydration is Key: Water helps achieve the perfect consistency, but don’t go overboard! Add it one tablespoon at a time, pulsing in between, to avoid a runny paste.
- Texture to Your Taste: Do you love a smooth curry or a bit more chunky? You control it! Blend for a silky texture, or pulse a few extra times to leave some texture from the chilies and aromatics.
- Get Creative! This base paste is incredibly versatile. Use it for curries, stir-fries, noodle soups, or even as a marinade for tofu or tempeh. The possibilities are endless!
How to Store Thai Red Curry Paste
So you’ve mastered the art of homemade red curry paste! But what about that vibrant leftover portion staring back at you from the blender?
Don’t worry, letting that flavor go to waste is a thing of the past. Here’s how to ensure your homemade magic stays fresh and ready to transform future dishes:
Fridge for the Short Term
Whipped up a smaller batch or planning to use your paste within a week? The refrigerator is your friend. Store it in an airtight container – a glass jar with a tight-fitting lid works perfectly. This will keep your paste fresh for up to 7 days.
Freeze for Long-Term Stockpile
Bigger batch, or do you want to keep that flavor explosion on hand for months to come? Look no further than the freezer! Portion your leftover paste into ice cube trays or small, freezer-safe containers.
Once frozen, pop the cubes or small portions into a labeled freezer bag. This way, you can easily grab what you need!
What to Serve With Thai Red Curry Paste
Using it in a classic Thai Red Curry is a no-brainer! Showcase your paste in its natural glory with a creamy red curry packed with vegetables or use it in a delicious Thai Peanut Curry.
Dunk vegan egg rolls to make an awesome lunch snack or light dinner. And speaking of dunking, it’s crying out to have mozzarella sticks duned in it!
Spice up your burgers; I like to slather Thia red curry sauce on my black bean burgers or veggie burgers.
More Easy Recipes for You to Try at Home
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Best Thai Red Curry Paste Recipe
Ingredients
- 1 cup dried red chilies
- 1 teaspoon salt
- 1 lemongrass stalk
- ¼ cup cilantro with the roots
- 1 teaspoon lemon zest
- ¼ cup shallots
- ½ teaspoon cumin seeds
Instructions
- To make the red curry paste, add all the ingredients to a blender and pulse. Add water in 1 tablespoon increments just until you reach your desired consistency (you can have it a bit more runny or thick).1 cup dried red chilies, 1 teaspoon salt, 1 lemongrass stalk, ¼ cup cilantro, 1 teaspoon lemon zest, ¼ cup shallots, ½ teaspoon cumin seeds
Notes
- Spice it Up (or Down): The beauty of homemade is customization! Dried red chilies vary in heat. Start with ½ cup for a mild paste and gradually add more for a fiery kick.
- Toast for Extra Depth: Want to add another layer of flavor? Briefly toast your dried chilies in a dry pan over medium heat until fragrant. This intensifies their smokiness without burning.
- Hydration is Key: Water helps achieve the perfect consistency, but don’t go overboard! Add it one tablespoon at a time, pulsing in between, to avoid a runny paste.
- Texture to Your Taste: Do you love a smooth curry or a bit more chunky? You control it! Blend for a silky texture, or pulse a few extra times to leave some texture from the chilies and aromatics.
- Get Creative! This base paste is incredibly versatile. Use it for curries, stir-fries, noodle soups, or even as a marinade for tofu or tempeh. The possibilities are endless!
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
