Thai Red Curry Paste
The intoxicating aroma of toasted spices and fresh herbs fills your kitchen as you grind this vibrant crimson paste by hand. Creating your own curry paste transforms any weeknight dinner into an aromatic Thai feast, with layers of heat, citrus, and earth that no store-bought version can...
By Chef Laura Bonicelli
Prep Time
30 min
Cook Time
—
Total Time
30 min
Servings
4 servings
Ingredients
- 18 dried Thai red chili peppers -- seeded and halved
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- 4 teaspoonscoriander seeds
- 1 teaspoonwhole black peppercorns
- 2 fresh lemongrass stalks
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- 4 teaspoonsgalangal or ginger root -- peeled and chopped
- 18 kaffir lime leaves -- finely chopped
- 2 tablespoonschopped cilantro leaves
- 5 tablespoonsshallot
- 1/4 cupchopped fresh garlic
- 15 fresh red serrano chilies -- stemmed (seeded and chopped)
- 2 tsp.shrimp paste
- 1/2 tsp.kosher salt
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Cut dried chilies into 1/4-inch pieces with kitchen shears and soak in warm water until softened for about . Drain well in a sieve.
- 2
While chiles soak, toast coriander and peppercorns in a dry small heavy skillet over moderate heat, shaking the skillet until fragrant, 3 to , then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop. Finely grind the coriander and peppercorns in a spice grinder.
- 3
In a food processor fitted with a metal blade, pulse together the lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chilies, and soaked dried chilies. Add a tablespoon or more of water if the mixture is too thick. Add in the coriander-peppercorn mixture, shrimp paste, and salt and pulse until combined well.