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Nutrition Facts
Serving Size 1 (60g) Recipe makes 8 servings The following items or measurements are not included below: galangal 1 slice lime rind coriander root shrimp paste
Calories 31
Calories from Fat 4		(14%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 6mg		0%
Potassium 233mg		6%
Total Carbohydrate 6.7g		2%
	Dietary Fiber 1.5g	6%
	Sugars 3.2g
Protein 1.5g		2%
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Red Curry Paste

Recipe #133926 | 1¼ hours | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: tigerduck
Aug 18, 2005

I like to make my own curry paste. This way I know that the compliments I get for my curries are entirely up to myself. The good thing is that the paste keeps for a couple of weeks in the fridge and can be frozen. The paste makes wonderful presents too. I give them away together with coconut milk, some kaffir lime leaves (I have my own plant), and some ideas how to use it. I also tell them that they can wrap whatever they won't use in tin foil and freeze. The recipe comes from Madhur Jaffrey's Curry Bible, a wonderful book. You will find coriander with roots in Asian stores, but don't worry if you can't find the roots, Madhur Jaffrey writes that you can use a small handful of the leaves instead. However, your paste then won't be as red as when using the roots. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs.

SERVES 8 , 10 tablespoons (change servings and units)

Ingredients

10-12 hot dried red chilies (of the long cayenne variety)
5 garlic cloves, peeled and chopped
1 tablespoon fresh lemongrass, that has been thinly sliced crossways
3 slices galangal or ginger (thin slices, fresh or frozen)
1 slice fresh kaffir lime rind (I've never used it)
6-8 coriander root, washed well and coarsely chopped
fresh ground white pepper
1/4 teaspoon shrimp paste, chopped or anchovy, from a can chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons bright red paprika

Directions

1
Soak the chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes).
2
Put the chillies together with their soaking liquid, into a blender, along with all the remaining ingredients in the order listed.
3
Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
4
What you do not use immediately should be refrigerated or frozen.

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Featured Reviews for This Recipe

From: Merrypetal

On Apr 10, 2009

Delicious and easy. Added roasted red pepper to blend, it helped with more moisture and colour and a tsp of fragrant coconut oil. Fabulous Thanks tigerduck!

0 people found this review helpful

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From: Kok Robin

On Sep 13, 2008

Madhur Jaffrey's recipe also has 150 grams of shallot in it. Typo?

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From: Sandi (From CA)

On Mar 1, 2006

I can't speak highly enough in favor of this delicious curry paste. It's fantastic! I omitted the hot chilies (we hurt easily *lol*), and, using what I had on hand, substituted ginger paste for fresh, chili powder for chilies, and omitted the shrimp paste entirely. I wasn't sure if I should still review it, but I couldn't help myself... it was outstanding as made and I will definitely try it next time with the shrimp paste and some mild chilies. I had a heck of a time getting the ingredients to blend in the blender, (there wasn't enough weight to keep it down on the blades), so I added some olive oil to make up for the moisture the missing ingredients would have provided. My fault, not the recipe's. Eventually, my perseverance won out...with the help of a spatula and a bit of patience. Thank you, tigerduck, for revealing your secret!

4 people found this review helpful

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From: Sass Smith

On Nov 23, 2007

This was fabulous, although I had to sub a couple of ingredients - I am too lazy to go out in the cold and get them myself! I skipped the coriander root, using a bit more cumin and ground coriander, subbed two kaffir lime leaves for the rind, and fish sauce for the shrimp paste. Still, this is delish and an excellent substitute for store-bought. Tastes more like real Thai food than something out of a jar would.

3 people found this review helpful

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