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  • Writer's pictureKonky's Creative Kitchen

Thai Red Curry Paste

If you are vegetarian, gluten-free, have seafood allergies or are vegan, I have this Thai red curry paste that will definitely hit the spot! While there are very traditional ingredients in a curry paste, not everyone may be fortunate to find everything needed to keep with tradition. You can still make this with a few substitutions and have an amazing curry at the end of the cook.

SAFETY PRECAUTIONS NEEDED: Safe handling of this curry paste is very important. I highly recommend disposable gloves, a separate cutting board/knife, a small bag for disposing of chili pepper stems/seeds, and a separate dish-rag for cleaning up when you are done. This will help avoid any cross contamination. If using the mortar pestle option, gloves are recommended and a cutting board to protect your counter-top. If you use a high-powered blender, be mindful that it may require more than one traditional cleaning. This is written in a way that you can halve the recipe to make a smaller batch. However, a digital scale should be used when halving the recipe.

INGREDIENTS - These are approximates 4oz/113g Fresh Thai Chili - optional to remove seeds 4oz/113g Shallots 2 Lemongrass, sliced 2oz/56oz Galangal or Ginger, peeled and roughly chopped 2oz/56g Garlic Cilantro - roots, leaves, and/or stems - your discretion 2 tsp White pepper 2 tsp Cumin powder

1 tsp Coriander powder 1/2 Keffir lime peel (or regular lime) Tamari - your discretion Kosher salt - your discretion 1/4 Cup + 2 TB Water

In a high-powered blender, add all of your fresh ingredients, the 1/4 cup of water and make sure the cover is on tightly. Start blending on low speed and gradually increase your blender's speed. This will need time to break down the contents as some of the ingredients are solid as a rock! Time will vary based on the type of blender you are working with. Allow this to break down for about three minutes.

Breaking down the ingredients for the curry.

Shut the blender off and now add your dried spices. The amount of cilantro roots/stems/leaves is entirely up to you. The more you add, the less red will be present in the curry paste. Tamari replaces the salt and funy hit that shrimp paste normally gives. Start with a couple teaspoons. Add your 2 tablespoons of water, return the cover to the blender and bring the speed up gradually. Blend on high for about another three to five minutes. You will see the consistency change from chunky to a roughened puree. Continue to blend until your are satisfied with the end result. Season with a pinch of kosher salt and mix well.

Use this paste for making the Thai red curry noodle soup with vegetables that is also found on my website. A link will be provided!

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