Recently, I had a major craving for Thai curry, red curry in particular. And as I stood there in the aisle at the San Gabriel Superstore reading the ingredients of the canned curry pastes, I decided I could make my own for better and cheaper.
The main reason why I prefer to make my own Thai curry paste is because I don't like the taste of galangal. I know purists will say it's essential, but the taste is so overwhelming in packaged pastes that I just don't like it. And actually, even though it's not "authentic," I much prefer the taste of ginger. I also sub regular lime peel for kaffir lime peel since the latter is harder to find.
Thai Red Curry Paste
Adapted from "Step-By-Step Thai Cookery" by Hilaire Walden.
For about 1/2 cup, you'll need:
2 stalks lemongrass, thinly sliced
1 2-inch knob ginger (or galangal if you want to be authentic)
Peel from 1 lime (kaffir if you want to be authentic)
1 tblsp Mam Ruoc (Vietnamese Fermented Shrimp Paste)
4 garlic cloves
2 large chilies or 6 small chilies, or however much heat you can stand, de-seed if necessary
2 tsp brown sugar
1 tsp coriander seeds
1 tsp cumin
1 tsp black pepper
Add all ingredients to a food processor and puree until finely minced, scrapping the sides down if necessary. Freeze any leftover paste.
Who else made Thai red curry paste?
Darlene of Blazing Hot Wok uses hers on a sweet, salty, spicy fish recipe.
My Thai curry recipes:
Gaeng Kiaw Waan (Thai Green Curry with Thai Eggplants)
Thai Red Curry with Roast Duck, Bamboo Shoots, Eggplant, and Pumpkin
1 year ago today, Woodlands Indian Cuisine - Artesia (Little India).