How To Make Red Curry Paste - An In-Depth Guide

Making red curry paste from scratch allows you to control the balance of spices, adjust the heat level, and infuse your dish with the most aromatic and intense flavors possible.

We walk you through each step of the process, from selecting and preparing your ingredients to achieving good consistency.

With a bit of effort and patience, you’ll create a nice paste that not only gives taste to your cooking but also brings a taste of Thailand into your kitchen.

Discover the art of making a red curry paste that’s sure to increase your culinary creations.

Recipe

Ingredients

Dried Red Chilies (10-12 large): These chilies form the base of the paste. The quantity can be adjusted based on your spice tolerance.

Fresh Lemongrass (2 stalks): Adds a citrusy brightness. Only use the tender part of the stalk.

Galangal (1-inch piece) or Ginger: Provides a sharp, earthy flavor. Galangal is traditional, but ginger can be a substitute.

Kaffir Lime Zest (1 tablespoon): Imparts a unique, fragrant citrus note.

Coriander Seeds (1 tablespoon): Adds a warm, nutty flavor.

Cumin Seeds (1 tablespoon): Gives a slightly earthy and smoky undertone.

Garlic Cloves (5-6): Adds depth and pungency.

Shallots (3-4 medium): Offers sweetness and complexity.

Shrimp Paste (1 tablespoon): Optional, but adds a fermented, umami flavor.

Salt (1 teaspoon): Enhances all the flavors.

Palm Sugar (1 teaspoon) or Brown Sugar: Balances the heat with sweetness.

White Pepper (1/2 teaspoon): Provides a subtle heat and complexity.

Equipment

Heavy Skillet or Dry Frying Pan: For toasting spices.
Mortar and Pestle: Traditional tool for grinding, providing a more authentic texture.
Food Processor: Modern alternative for blending ingredients into a smooth paste.
Knife and Cutting Board: For preparing the fresh ingredients.
Small Bowl: For soaking dried chilies.

Prepare the Dried Chilies

Remove Stems and Seeds: Cut off the stems and slice open the chilies to remove the seeds. This step helps in controlling the heat and ensures a smoother paste.
Soak: Place the cleaned chilies in a small bowl and cover with hot water. The hot water helps to soften the dried chilies, making them easier to blend into a smooth paste.
Soaking Time: Allow the chilies to soak for 20-30 minutes, or until they become soft and pliable. If they remain tough, soak them for an additional 10 minutes.

Toast the Spices

Heat the Skillet: Place a heavy skillet or dry frying pan over medium heat. Ensure it’s dry to avoid burning the spices.
Add Coriander and Cumin Seeds: Spread the seeds evenly in the skillet. Toast them, stirring frequently, for 2-3 minutes or until they become fragrant and slightly darker in color. The toasting process releases essential oils and enhances the flavor.
Cool and Grind: Once toasted, transfer the seeds to a cool surface or bowl. Use a spice grinder or mortar and pestle to grind them into a fine powder. Be sure to let them cool before grinding to avoid any bitterness.

Prepare the Aromatics

Lemongrass: Peel off the tough outer layers and trim the ends. Slice the tender inner part into thin rounds. The lemongrass should be chopped into smaller pieces to facilitate blending.
Galangal: Peel the galangal root using a vegetable peeler. Slice it into thin, even pieces. If using ginger, peel and slice it similarly. Galangal has a firmer texture than ginger, so slicing it thinly helps in achieving a smooth paste.
Garlic and Shallots: Peel the garlic cloves and shallots. Chop them roughly into smaller pieces to make them easier to blend.

Combine the Ingredients - Food Processor Method:

Blend: Add the soaked chilies, lemongrass, galangal (or ginger), garlic, shallots, ground spices, salt, palm sugar, and white pepper to the food processor.
Process: Blend until you achieve a smooth paste. You may need to stop occasionally to scrape down the sides of the bowl and add a small amount of water or oil if the paste is too thick.
Adjust Consistency: The paste should be thick but spreadable. Add liquid gradually to reach the desired consistency.

Mortar and Pestle Method:

Start with Chilies: Begin by pounding the softened chilies into a paste. This will be your base.
Add Other Ingredients: Gradually add the lemongrass, galangal, garlic, shallots, and ground spices, working each ingredient into the paste. This method requires more effort but gives a more authentic texture.
Pound Until Smooth: Continue to pound and mix until all ingredients are well-blended into a smooth, cohesive paste.

Add Shrimp Paste (Optional

Incorporate Shrimp Paste: If using shrimp paste, add it to the blended or pounded mixture. Continue to blend or pound until the shrimp paste is fully incorporated.
Adjust Flavor: Taste the paste and adjust seasoning as needed. The shrimp paste adds a salty, umami depth that enhances the overall flavor of the curry paste.

Store the Curry Paste

Transfer: Place the finished paste into an airtight container. If you’re not using it immediately, ensure it’s sealed tightly to maintain freshness.
Refrigerate: Store the curry paste in the refrigerator. It will keep for up to 2 weeks. Ensure the container is well-sealed to prevent moisture and contamination.
Freeze: For longer storage, portion the paste into ice cube trays or small containers and freeze. Once frozen, transfer the cubes to a freezer bag for up to 3 months.

Cooking Tips

Adjusting Spice Levels: 

To make the paste milder, reduce the number of chilies or remove the seeds before soaking. You can also adjust the amount of white pepper according to your heat preference.

Galangal vs. Ginger: 

While galangal is traditional and offers a distinct flavor, ginger is a suitable substitute if galangal is not available. However, the paste will have a slightly different profile.

Fresh vs. Dried Spices:

Using freshly toasted and ground spices will give you a more intense and aromatic flavor. Pre-ground spices can be used, but they may not provide the same depth.

Conclusion

Making red curry paste from scratch allows you to tailor the flavors to your preference, providing a rich, aromatic base for your Thai dishes. By following these detailed steps and tips, you’ll create a curry paste that brings authentic Thai flavor to your kitchen. Enjoy the process and the delicious results!.