Learn to Make Authentic Thai Red Curry Paste at Home

Thai red curry paste, known as "phrik kaeng phet" in Thai, is a spicy and aromatic paste used in many Thai dishes. It is a staple in Thai cuisine, adding depth and flavour to curries. This paste combines fresh ingredients like red chiles, lemongrass, and garlic to create a vibrant base for various recipes.

• 12 small red Thai chiles, chopped
• 1 branch of lemongrass
• 3 cloves of garlic, pressed
• 1 small onion
• 1 tablespoon grated ginger root
• 2 tablespoons freshly chopped cilantro (leaves and stems)
• 1 pinch of ground cumin
• 1 tablespoon shrimp paste (trassi)
• 2 tablespoons oil

• Mortar and pestle
• Airtight container for storage

Procedure

1. Grind the red chiles, garlic, lemongrass, and onion in a mortar until smooth.
2. Add the ginger, cilantro, cumin, and shrimp paste. Continue grinding to form a fluid paste.
3. Mix in the oil thoroughly.
4. Store the paste in an airtight container in the refrigerator. It will keep for up to one month.

Nutritional Values

This Thai red curry paste is versatile and can be used in various dishes. It brings a spicy kick and rich flavour to curries, soups, and stir-fries. The combination of fresh herbs and spices makes it a favourite in many kitchens. Enjoy experimenting with this paste in your cooking adventures!