Thai Red Curry Paste :Taste Of Asia|How To|

At present I am in love with the flavors of Thailand. Recent visits to some Thai restaurants and trying various curries, made me try the same at home. There are different types of Thai curries like red, green, yellow but my most favorite is the red curry. I googled for the recipes and they called for a curry paste. I preferred to make it at home and this is how I came up with the recipe. There are so many variations but this is how I make and it works for me.

Thai red curry paste is easily available in most of the grocery stores but you know the homemade ones always taste best. This curry paste is easy to make at home and you will never go back to the store bought ones ,once you try this recipe.

You can use this Thai red curry paste for preparing Thai red curries, soups, noodles, fried rice and one batch of this paste can make several dishes. So you don’t need to worry about making it each time you prepare a Thai dish. The paste stays good in the refrigerator for a month and in the freezer for at least three months.

To prepare this you need some shallots, garlic and aromatics like lemongrass, galangal, kaffir lime leaves, cilantro stems along with some Thai dried red chilies. Fish sauce, shrimp paste and coconut milk is also used in the paste but I prefer to add them while preparing the curry itself. All the ingredients are available in any Asian market and if you can’t get hand on any of them you can always substitute. Galangal can be substituted with ginger and lime leaves with lime peel, and shallots with small red onions.

Tips:

The paste can be stored for a month in the refrigerator and up to 3 months in the freezer. You can substitute kaffir lime leaves with lime peel, galangal with ginger and shallots with small red onions.

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THAI RED CURRY PASTE

YIELD: To use for 4to 5 dishes
PREP: 15 mins
COOK: 5 mins
READY IN: 20 mins

When used in the curries it imparts a great aroma and flavor.The paste is very hot and spicy. Use according to your taste buds and how much spicy you want.

INGREDIENTS

10-15 dried Thai red chilies deseeded and soaked in hot water for 10 mints
2 medium shallots finely chopped
2 inches galangal grated
2 inches lemongrass finely chopped
5 kaffir lime leaves finely chopped
5-6 cloves of garlic finely chopped
A handful of cilantro stems finely chopped
1 teaspoon salt or to taste
2 teaspoons red chilli powder for color (optional)
3 tablespoons oil for cooking the paste

INSTRUCTIONS

1. Drain the chilies and place them along with the other ingredients into a small blender jar. Grind to a smooth paste.
2. Heat oil in a skillet and add the ground paste. Cook at a medium heat till oil starts to separate approx 5 mints. Stir in between.
3. Remove from heat and let it cool completely before storing in an airtight container.