Thai Red Curry Paste
A fragrant homemade curry paste built from dried red chiles, lemongrass, galangal, and kaffir lime, far more vibrant than any store-bought version and the foundation for countless Thai dishes.
Ingredients
- 15 dried red Thai chiles or dried red chiles, stemmed, soaked
- 2 lemongrass stalks, tender parts only, sliced
- 2 inches fresh galangal or ginger (substitute), peeled, sliced
- 6 kaffir lime leaves (or zest of 1 lime)
- 4 shallots, roughly chopped
- 6 garlic cloves, peeled
- 1/4 cup fresh cilantro stems and roots, roughly chopped
- 2 tsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
- 1/2 tsp white pepper
- 1 tsp kosher salt
- 1/4 cup neutral oil
Instructions
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1
Place 15 stemmed, soaked dried red Thai chiles or dried red chiles in a bowl, cover with hot water, and soak for 20 minutes until fully softened. Drain well and roughly chop.
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2
Toast 2 tsp coriander seeds and 1 tsp cumin seeds in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Let cool slightly.
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3
Add all ingredients to a high-powered blender or food processor: rehydrated chiles, 2 tender parts only, sliced lemongrass stalks, 2 inches peeled, sliced fresh galangal or ginger (substitute), 6 kaffir lime leaves (or zest of 1 lime), 4 roughly chopped shallots, 6 peeled garlic cloves, 1/4 cup roughly chopped fresh cilantro stems and roots, toasted spices, 1/2 tsp white pepper, and 1 tsp kosher salt.
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4
Add 1/4 cup neutral oil and blend on high, scraping down the sides every 30 seconds, until a smooth paste forms. This may take 3 to 5 minutes depending on your blender.
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5
Taste and adjust salt. Use immediately or store in a sealed jar in the refrigerator for up to 2 weeks, or freeze in tablespoon-sized portions for up to 3 months.