Home › Sauces

Thai Red Curry Paste

Share

Red Curry (Photo by robotar/flickr)
enlarge image

Red Curry (Photo by robotar/flickr)

A traditional Thai curry made with a subtle blend of hot, salty, sweet and sour flavors to get the taste buds tingling.

Ingredients

6 large dried red chillies
2 small brown onions, chopped
2 tablespoons washed and chopped
coriander root
1 tablespoon chopped garlic
1 tablespoon chopped galangal in brine
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons dried shrimp paste
2 teaspoons paprika
1 teaspoon salt
1 teaspoon black peppercorns
1 teaspoon turmeric
1 stem lemon grass, finely sliced
or 2 teaspoons chopped lemon rind

Directions

Remove stems of chillies and shake out the seeds if you don't want the curry paste to be too hot. Soak chillies in enough hot water to cover for 10 minutes, then place in an electric blender with remaining ingredients. Putting the chillies and onions in first will facilitate blending. Puree, stopping frequently to push ingredients down with a spatula. Add a little extra water if necessary to assist with blending.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.