Thai Curry Paste (Red)

Thai Curry Paste (Red)

Aromatic, deeply flavored, and a quantum leap beyond the jars at the grocery store.

About 180 g (¾ cup) — enough for 3-4 batches of curry

Yield

20 minutes

Time

Refrigerator for 2 weeks. Freeze in tablespoon portions in an ice cube tray for up to 6 months.

Keeps

Aromatic, deeply flavored, and a quantum leap beyond the jars at the grocery store.

Ingredients

6 dried red chilies (guajillo or dried Thai chilies), seeded and soaked in hot water 15 minutes
3 cloves garlic
2 shallots, quartered
1 stalk lemongrass (bottom 3 inches, tough outer layers removed, chopped)
1 Tbsp fresh ginger or galangal, chopped
1 Tbsp fish sauce
1 tsp shrimp paste (optional — omit for vegetarian)
1 tsp ground coriander
½ tsp ground cumin
Zest of 1 lime
2 Tbsp neutral oil (to help blend)

Method

Drain the soaked chilies.
Add all ingredients to a food processor or high-powered blender. Blend until a smooth paste forms, scraping down the sides as needed. Add a splash of water if it's too thick to blend.
Taste and adjust — more chilies for heat, more fish sauce for saltiness.
**To use**: Fry 2-3 tablespoons of paste in oil until fragrant, then add coconut milk and your protein/vegetables.
*Storage:** Refrigerator for 2 weeks. Freeze in tablespoon portions in an ice cube tray for up to 6 months.

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