How to make it

  • If using Dried chiles break open take the seeds out (ok if some remain), do the same with new mexico Pepper if using and cover with warm water for 30 mins or so. Strain.
  • Toast Coriander, Cumin and Peppercorns in a dry skillet over low heat until fragrant. let cool then grind an a spice grinder.
  • Add ground spices to food processor and prepare all other ingredients and add to food processor.
  • Add a couple of tbls of water and process until a paste is formed.
  • If paste does not come together add water a tbls at a time until it does.
  • Paste will not be the same consistency as bought curry paste and can be left a little lumpy without hurting the finsied curry.
  • Note:
  • This will make enough to make 3 - 5 Curries depending on your taste and spice tolerence.
  • Place leftover paste in a ziplock bag and flatten, then freeze. Just break off how much you want for your next curry.
  • Will keep several months in freezer without impacting the taste.

Reviews & Comments 6

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  • darlenel 11 years ago
    Most of the time my mantra is "if you can make it don't buy it" this looks wonderful but I think I will buy the red curry paste at my local Asian grocery. Thanks for sharing.I will be making the curry chicken.
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  • toon 11 years ago
    Thanks so much!
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  • jenniferbyrdez 12 years ago
    Thank you.
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  • trevorst 12 years ago
    Just a note on the Thai bird Chile and Lemon Grass. Use only Red Thai Birds if you can't find use dried red peppese (arbol). On the Lemon Grass use only the bottom 4" or so of the inside stalk. Chop of the hard root and outer leaves.
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    " It was excellent "
    kukla ate it and said...
    Thank you :)
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  • sunny 12 years ago
    I'm not familiar with New Mexico Chili - does it add the the heat of the paste?
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