My Thai Red Curry Paste
From luisascatering 12 years ago
- 20 minutes to make
- Serves 1 cup
This blows the "Thai Kitchen" jarred stuff out of the water. I had actually ran out of my jarred stuff and was craving red curry. I realized that I basically had everything I needed to make it from scratch so I gave it a whirl. Read more I'll still use the jarrred stuff in a pinch but this homemade version is just amazing. See less
Ingredients
- 17 to 20 dried hot red chiles, halved and seeds discarded, soaked in warm water until softened, about 20 minutes, drained shopping list
- 2 fresh lemongrass stalks, 1 or 2 outer leaves discarded, chopped shopping list
- 4 teaspoons finely chopped peeled fresh ginger shopping list
- zest of one lime shopping list
- 2 tablespoons chopped fresh cilantro (stems ok too) shopping list
- 1 large shallot, peeled and chopped shopping list
- 2 bulbs elephant garlic, peeled (or just use 2 more shallots) shopping list
- 3 large cloves fresh garlic, peeled shopping list
- 15 to 20 (1-inch-long) red fresh bird's-eye/thai chiles, stems cut off shopping list
- 1 tablespoon Thai shrimp paste shopping list
- sea salt, to taste shopping list
How to make it
- throw everything in your food processor and pulse until combined well, about 1 minute. That's it!
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