7 Reviews of Red Curry Paste

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!

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.

From: mianbao

On Apr 22, 2007

This is very good. I did use the coriander roots, and it turned out bright red. Had everything else except the kaffir lime rind. I added some kaffir lime leaves to the curry instead. Thank you very much.

From: A la Carte

On Feb 28, 2007

Thanks for this recipe! It's so worth it to make your own curry paste! It tastes soooo much fresher than the store-bought! This recipe does come together in 10 minutes, if that. The flavors all work really well together and it was nice and spicy, without being blowing my head off hot! I didn't have Kaffir Lime Rind, so just used regular lime. I made this for a thai curry I made last night, and I have enough for 3 more curries or so. Well, thank you again, this is wonderful and I'll make it again!

From: gadgetman0404

On Jan 18, 2008

This was excellent. I made it for a thai supper I hosted for a cooking group I belong to. The recipe was prepared as directed. The taste was perfect. My only complaint (somewhat silly) is that I found the blender to be the wrong tool for making the paste — no matter what I did I couldn't get the blender to, well — BLEND. In any event after a string of expletives and almost being attacked by my spatula I dumped the contents of said blender into my food processor and the paste came together in about 5 seconds. I was a bit skeptical of the shrimp paste which had a very strong odor, but the final product was unbelievable. Thanks tigerduck for posting this recipe. Even my wife who is a real curry hater said it was good.

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!

From: Kok Robin

On Sep 13, 2008

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