Thai Red Curry Paste Recipe

Another very famous recipe from Thailand is the red Thai Curry and the key ingredient is red curry paste. The Foodist shows You, how to make Your own, original Thai red curry paste. There are thousands of recipes at the internet or at cookery books, but most of them are not original, are overspiced or using wrong ingredients.

Our curry paste recipe is orginated from an old, experienced Thai cook from Bangkok and represents the central Thai cuisine.

One of the biggest mistakes is the use of fresh Thai chilies (Prik kee noo), it will result in a very hot, nearly inedible curry. For most Thai curry pastes (except green curry paste), dried, big red chilies are used. Do not overspice Your curry paste by using coriander roots, coriander seeds, cumin or pepper ! Do not add fish sauce !
Traditionally, curry pastes are prepared by using a mortar and pestle, but who wants to avoid the sweat-inducing work with the mortar, can also use a food processor. If You want to create a less hot curry paste, just remove the seeds from the chili peppers.

Thailand Recipe Red Curry Paste:
Ingredients:
5-6 small, red Thai onions or shallots
a handful small unpealed Thai garlic cloves
or 5-6 big, pealed garlic cloves
5-6 cm galangal
4 bulbs lemongrass
10 dried, big, red Thai chili peppers
peel from a Makrut Kaffir lemon
1-1 1/2 teaspoon salt
1-2 teaspoons shrimp paste (Kapi, Belachan)

Preparation:
Soak the dried chili peppers in hot water for about 30 min. Chop garlic, shallots, galanga, lemon grass, soaked chili peppers and makrut peel to small pieces and put all together in a mortar. Pound it until You get a smooth paste, then add shrimp paste and salt and pound again. Now You can use the curry paste for Your favourite recipe. Leavings can be stored in a jar with screw cap in a refrigerator for 3-4 weeks or can be stored in a freezer for even longer.

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