This is a really popular curry all over the world. There have been lots of variations on the recipe but this one is actually the authentic Red Thai curry paste which is made in Thai kitchens all over Thailand. Feel free to change things up if you can’t find all the ingredients but if you want it to be authentic then you need to follow it to the tee!
Red Thai Curry Paste Recipe
Authentic Red Thai Curry Paste
- Pestle and Mortar
- 50 g dries red chillies
- 1 tbsp shrimp paste
- 20 g garlic
- 20 g shallots
- 20 g lemongrass
- 20 g galangal
- 15 g kaffir lime skin
How to Make Red Thai Curry Paste
Once you have all the ingredients sorted, the first thing you should do is soak your chillies in some hot water. 20 minutes should be enough to soften them and make cutting them up a bit easier. In the meantime you can begin cutting up the rest of the ingredients. When the chillies have softened up cut them up as well.
Place the peppercorns in the mortar and begin pounding, when they start to break down add in a pinch of salt just to help preserve your curry paste and make it last longer.
Next in is the galangal and then shortly after, the lemon grass, garlic and shallots. Keep pounding away! The last ingredient before the chillies go in is the kaffir lime skin.
Keep pounding away until everything starts to break down. When it looks like the photo below you can put the chillies in. It’s better to put half in at a time. If you’ve got a good technique you are roughly half an hour away from finishing!
Keep pounding away until it’s really started to become a paste. That’s when the shrimp paste goes in. The shrimp paste will give the curry a real tangy flavour. If you are vegetarian you can skip it.
Another ten or fifteen minutes and you should be done!
You probably won’t use all this curry paste in one go so make sure you keep it refrigerated in an airtight container. It will last quite a few days.