Thai red curry paste

Updated at: Thu, 17 Aug 2023 03:16:32 GMT

Step 1

Take the dry red chilies , soak them in boiling water for 15 minutes to rehydrate them, then drain the chilies. Cut off their stems, and you can then chop them into small centimeter pieces. Take out the seeds.

Step 2

Split the fresh red chillies in half,remove and discard the seeds. Wash your hands!

Step 3

If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes or until fragrant and slightly deeper in color, shaking / stirring occasionally. Be careful not to burn! If using powder, skip this step.

Step 4

Once seeds are toasted, add to a mortar and pestle and loosely crush. Set aside.

Step 5

To a food processor, add crushed spices, dried and fresh red chilies, lemongrass, ginger, garlic, salt, lime zest + juice, shallot, soy sauce, shrimp paste, sugar, paprika, kaffir lime leaves ,vegetable oil and water to adjust texture.

Step 6

Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess / to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.

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