Authentic Homemade Thai Red Curry Paste Recipe

I absolutely love this recipe because it’s a sensory adventure, with fragrant spices and vibrant flavors that transport me straight to a bustling Thai market. Plus, making my own Thai red curry paste feels so empowering and adds a personal touch to my cooking that you just can’t get from store-bought jars!

I enjoy making true Thai flavors in my own kitchen, and Thai Red Curry Paste is one of my favorite things to make. The colors and aromas of the ingredients combined are mesmerizing.

I get a great depth of flavor and vibrant color from the 10 large dried red chilies I start the paste with. They are complemented by the awesome zesty fragrance of lemongrass and kaffir lime, which one really needs to use in copious amounts to get an authentic flavor as you can’t use too much of these two aromatic ingredients.

I’m going to tell you about making the paste using large quantities of these and other ingredients, which is actually what I did when I made it last.

Ingredients

Dried Red Chilies:
Provide warmth and vivid hues; plentiful in vitamins A and C.

Lemongrass:
Provides a fresh burst of citrus; supports digestion and immunity.

Galangal:
Delivers a bold flavor that’s unmistakable in its spiciness and pungency; works as an anti-inflammatory and serves as a circulatory stimulant.

Coriander Seeds:
Give an earthy smell; very rich in antioxidants and dietary fiber.

Cumin Seeds:
Augment the feeling of warmth and wholeness; a source of iron and supports digestion.

Kaffir Lime Zest:
Aromatic citrus notes are provided; an abundance of essential oils is present.

Shrimp Paste:
Provides umami depth; iss a source of protein; and boosts the overall flavor.

Ingredient Quantities

• 10 large dried red chilies, seeds removed and soaked in warm water
• 3 small shallots, peeled and chopped
• 5 cloves garlic, peeled
• 1 stalk lemongrass, sliced thinly
• 1 thumb-sized piece of galangal, peeled and sliced
• 1 tablespoon coriander seeds, toasted
• 1 teaspoon cumin seeds, toasted
• 1 teaspoon white peppercorns
• 1 tablespoon shrimp paste
• 1 kaffir lime zest
• 1 teaspoon salt
• 2 tablespoons vegetable oil (optional, for smoother paste)

Instructions

1. Start by getting the dried red chilies ready. Drain them from their soaking water and give them a good rough chop. The chopping is mainly to make blending easier, though we still want some texture and heat in the final product.

2. In a medium-hot skillet that is devoid of moisture, place the coriander seeds, cumin seeds, and white peppercorns and toast them until they are fragrant, approximately 2-3 minutes. Allow them to cool slightly and then grind them into a powder using either a mortar and pestle or a spice grinder.

3. Chop the leftover fresh ingredients: shallots, garlic, lemongrass, and galangal. These need to be small for blending.

4. Carefully zest the kaffir lime, avoiding the bitter white pith, and set the zest aside.

5. In a food processor or using a mortar and pestle, combine the chopped chilies, shallots, garlic, lemongrass, galangal, shrimp paste, and salt.

6. Insert the ground spice mixture (coriander, cumin, and peppercorns) along with the kaffir lime zest into the food processor or mortar with the other ingredients.

7. Should one choose to utilize a mortar and pestle, the ingredients must be pounded with firmness and consistency until a smooth paste is achieved— a task requiring allotments of both time and effort. A food processor, on the other hand, will get the job done with more ease, though it too may require the addition of a bit of warm water to help the mixture blend into a smooth paste.

8. To achieve a smoother paste, you can blend in up to 2 tablespoons of vegetable oil and keep blending until the consistency is to your liking.

9. When the paste is well combined and smooth, transfer it to a clean jar that has a tight-fitting lid.

10. Keep the do-it-yourself Thai red curry paste stored in the refrigerator and it will be good for you to use for up to 2 weeks. If you’re not going to use it in that time frame, pour the remaining paste into ice cube trays and freeze for much longer storage. Then use it in any number of dishes.

Equipment Needed

1. Medium-hot skillet
2. Spice grinder or mortar and pestle
3. Knife
4. Cutting board
5. Zester
6. Food processor or mortar and pestle
7. Spoon
8. Clean jar with a tight-fitting lid
9. Measuring spoons
10. Ice cube trays (optional, for storage)

FAQ

• Q: Can I substitute fresh chilies for dried ones?To get the real flavor, using dried red chilies is best; fresh ones can be used when necessary. But keep in mind that there’s a different heat profile and a different moisture content when going with the fresh option.
• Q: What can I use instead of galangal?A: When galangal is not present, one can use ginger as a substitute. But ginger has its own flavor. Ginger is not the same as galangal. Solving the problem of what to use in place of galangal seems deceptively simple.
• Q: Is there a vegetarian alternative for shrimp paste?You can replace shrimp paste with fermented soybean paste or a combination of miso paste and seaweed flakes for a vegetarian version.
• Q: How should I store the Thai red curry paste?A: An airtight container is the best storage option for curry paste, and a container that is kept in the refrigerator will preserve the paste for up to two weeks. For a longer shelf life, the paste can be frozen.
• Q: Can I leave out the lemongrass?B: Authentic flavor relies on lemongrass, yet if you’re in a bind, you can use lemon zest instead. Just know that this will change the flavor somewhat.
• Q: Is it necessary to toast the coriander and cumin seeds?A: It is recommended to toast the seeds as this will amplify their flavor and aroma, adding an even further depth to the curry paste.
• Q: Do I have to use oil in the paste?The oil is optional and helps create a smoother paste, but it can be omitted if preferred.

Substitutions and Variations

If you can’t find galangal, you can substitute equal amounts of ginger as a last resort, though it will slightly change the flavor.
If lemongrass cannot be found, use 1 tablespoon of lemon zest for a subtle hint of citrus, even though it is not as aromatic.
If sourcing kaffir lime zest proves difficult, you can substitute regular lime zest, but use half the amount since its flavor is not as strong.
If you’re steering clear of shrimp paste, try one tablespoon of fish sauce instead. Soy sauce with a dash of miso paste is the way to go if you’re vegetarian. Either liquid provides an umami flavor that is perfect for these rice bowls.
Black peppercorns can be used instead of white peppercorns, but they yield a slightly different spice profile.

Pro Tips

1. Freshness of Spices For a more vibrant and aromatic paste, consider buying whole spices and toasting them just before use. This enhances the flavors significantly compared to pre-ground spices.

2. Customizing Heat If you prefer a milder paste, reduce the number of dried chilies or use a milder variety. For more heat, you can include some of the chili seeds or add fresh Thai bird’s eye chilies.

3. Balancing Flavors The shrimp paste provides umami depth, so adjust its quantity to balance with the other flavors. If you can’t find shrimp paste, fish sauce can be a substitute, but adjust the salt accordingly.

4. Smoothness Control If you’re using a mortar and pestle, patience and consistent pounding are key to achieving the desired smoothness. For food processors, pause and scrape down the sides frequently to ensure even blending.

5. Preservation Tips To extend the paste’s shelf life, ensure it is stored in an airtight container in the refrigerator. Covering the paste with a thin layer of oil before sealing can help preserve its freshness and prevent spoilage.