Prep 10 mins
Cook 0 mins
Use in all your favorite Thai dishes calling for red curry paste. Find the ingredients at your Oriental grocer or international foods market. Having paste freshly made is really nice! :)
- 12 dried red chilies, soaked and chopped
- 1 red onion, chopped
- 9.85 ml minced garlic
- 9.85 ml ground coriander
- 4.92 ml ground cumin
- 4.92 ml shrimp paste
- 9.85 ml salt
- 1 stalk lemongrass, chopped
- 4.92 ml ground galangal
- Process all ingredients in blender or food processor.
I found this recipe to be good and easy to put together. It is very warm, but not nuclear to my taste buds. I did not have the shrimp paste, but the recipe seemed fine without it. Thank you for sharing this!
I made a small batch of this paste in order to prepare Curried Chicken in Coconut - Pumpkin Sauce. The results were absolutely delicious and added a good amount of rather complex heat to the final dish. In preparing this paste in my mini chopper, my paste I replaced the dried shrimp with a bit of fish sauce in deference to allergies. Also my paste was not quite as smooth as expected even after several minutes in the mini chopper. Not an issue but and observation. Off to find other recipes to use this condiment. Thanks Sue L.
Very tasty! I've never made my own curry paste before and am very pleased with the results. I couldn't find shrimp paste so substituted fish sauce. Apparently they're not really much alike so I'll keep looking for shrimp paste. This is quite spicy, but you can cut the heat by reducing the amount of chilies.