Today we will make Thai Red curry paste it’s an authentic Thai recipe as One of my Thai friend helps me with this Recipe. Firstly, before we go to the recipe, I really want to say thanks to her.
A special thank you, Joy! you are so good. I really appreciate your effort.
Thai Red Curry Paste recipe is a Recipe, refined over the years with the latest version from the Market in Tin or Plastic Jars. But Homemade and fresh is always good.
Thai curry pastes do not require much effort – just gather the ingredients and blend them together. Just the right quantity is necessary. we can store the paste for a long time in the freezer.
All procedure takes max 15 minutes.
Let’s Start the Recipe!
Ingredients
- 2 medium Shallot(Thai Onion) cut in chunk
- 1 thumb-size piece of Galangal, or ginger, sliced
- 7 to 8 Garlic cloves
- 3 stalk of fresh Lemongrass, cut into pieces
- 3 to 4 fresh Red Chillies
- 7 to 8 Dry red Chilli
- 1 tsp teaspoon ground Black or White pepper
- 2 tablespoons Fish sauce (Optional)
- 1 tsp Shrimp Paste(Optional)
Recipe
- Gather the all ingredients.
- Place them in a food processor or blender and process well.
- If too thick, add a little water to help blend the ingredients smoothly.
- Use immediately or store in an airtight container in the refrigerator for up to a week. The paste can also be frozen for up to six months.
Note: For the frozen-up paste, Freeze the curry paste in ice cube trays and then transfer the cubes to zip-close bags.
