Are you tired of bland, store-bought curry pastes that never quite hit the mark? Get ready to transform your home cooking with this incredibly simple yet explosively flavorful Red Curry Paste recipe! In just 15 minutes, you'll create an authentic Thai condiment that will elevate your dishes from ordinary to extraordinary. Whether you're a seasoned home chef or a curious culinary adventurer, this homemade curry paste will become your secret weapon in the kitchen, delivering restaurant-quality taste with minimal effort.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Thai
Serves: 1 cup
Ingredients
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 teaspoon black peppercorns
- 5 dried red chilies
- 3 cloves garlic
- 1 tablespoon ginger, minced
- 2 tablespoons shrimp paste
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
Instructions
- Begin by gathering all the ingredients needed for the red curry paste: coriander seeds, cumin seeds, black peppercorns, dried red chilies, garlic, minced ginger, shrimp paste, lime juice, and vegetable oil.
- In a dry skillet over medium heat, add the coriander seeds, cumin seeds, and black peppercorns. Toast them for about 3-5 minutes, stirring frequently, until they become fragrant. Be careful not to burn them.
- Once toasted, remove the spices from the skillet and allow them to cool for a few minutes. Then, transfer them to a spice grinder or mortar and pestle.
- Add the dried red chilies to the grinder or mortar. If you prefer a milder paste, you can remove the seeds from the chilies before adding them.
- Grind the toasted spices and dried red chilies into a fine powder.
- Next, add the garlic cloves and minced ginger to the spice mixture. Continue to grind until a smooth paste forms.
- In a mixing bowl, combine the ground spice mixture with the shrimp paste, lime juice, and vegetable oil. Mix well until all ingredients are thoroughly combined.
- Adjust the consistency of the paste if needed by adding a little more vegetable oil or lime juice, depending on your preference.
- Transfer the red curry paste to an airtight container. It can be stored in the refrigerator for up to a week or frozen for longer storage.
- Your Easy Red Curry Paste is now ready to be used in your favorite Thai dishes!
Tips
- Toasting Spices: The key to incredible depth of flavor is properly toasting your whole spices. Watch them carefully and remove from heat as soon as they become fragrant to prevent burning.
- Grinding Technique: Use a spice grinder or mortar and pestle for the most authentic texture. Electric grinders work quickly, but traditional methods allow more control over the consistency.
- Heat Control: Adjust the number of dried red chilies to match your spice tolerance. Remove seeds for a milder paste or keep them for extra heat.
- Storage Secrets: Store your paste in an airtight container in the refrigerator for up to a week, or freeze in small portions for up to 3 months for maximum freshness.
- Versatility Tip: This paste isn't just for curries! Use it as a marinade for meats, a flavor booster in stir-fries, or a base for dipping sauces.Pro tip: Always use fresh, high-quality ingredients for the most vibrant and authentic flavor profile!
Nutrition Facts
Calories: 50kcal
Carbohydrates: 3g
Protein: 2g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 5mg
