Best 5 Chiang Mai Red Curry Paste Recipes
When it comes to capturing the aromatic and spicy essence of Northern Thai cuisine, Chiang Mai red curry paste stands as a true culinary masterpiece. This fiery red paste, originating from the city of Chiang Mai, is a flavorful blend of aromatic herbs, pungent spices, and a harmonious balance of heat. Whether you're a seasoned cook eager to explore new culinary horizons or a novice seeking an authentic Thai experience, this guide will embark on a culinary journey to discover the best recipe for Chiang Mai red curry paste.
Let's cook with our recipes!
THAI RED CURRY PASTE
Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.
Provided by Ajlake
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 4
Number Of Ingredients 14
Steps:
- Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g
CHIANG MAI CURRIED NOODLES (KHAO SOI GAI)
This creamy, tangy curry from northern Thailand, with coconut milk and juicy chicken thighs, is topped with pickled shallots and crispy noodles
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 18
Steps:
- First, make the pickled chilli & shallots: Put the chilli and shallots in a small bowl and pour the vinegar over. Add some salt and let it sit to pickle while you make the curry.
- In a large saucepan, heat the 1 tbsp vegetable oil. Add the curry paste and turn the heat down to medium. Cook for 5 mins, then add the curry powder and chilli flakes. Cook for 1 min more, then add the coconut milk, coconut cream, stock, fish sauce and lime juice. Bring to a simmer.
- Chop the chicken into pieces and add to the curry. Cook for 15 mins or until tender.
- Boil some water in a large saucepan for the noodles. Meanwhile, heat the vegetable oil in a small wok - it's ready when a small piece of bread sizzles when dropped in. Add 75g of the noodles to the wok in 4 batches until they bubble up and go crispy. Use a wire mesh ladle or slotted spoon to remove them and drain on kitchen paper.
- Boil the remaining noodles for 2-3 mins until al dente, then drain. Divide the noodles between 4 bowls. Pour the curry over each and top with coriander, beansprouts, some drained pickled chilli & shallots, spring onions and a drizzle of chilli oil. Top with the crisp noodles and devour while it's hot.
Nutrition Facts : Calories 780 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.6 milligram of sodium
CHIANG MAI RED CURRY PASTE
Another of the recipes from my sister, who went on a cooking class in Thailand. If you can't find galangal you can substitute ginger, for the coriander root you can substitute the stems.
Provided by LilKiwiChicken
Categories Sauces
Time 20m
Yield 1/3 cup
Number Of Ingredients 9
Steps:
- Soak dried chillis in hot water for 15 minutes.
- While the chillis are soaking, put garlic, galangal, lemongrass, lime peel & coriander root into a mortar (or electric grinder) & pound well.
- Put shallot, red chillies & shrimp paste into mortar & pound until smooth (and there are no lumps).
RED CURRY PASTE
Red curry paste.
Provided by Mama J
Categories Thai Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Soak 10 large dried red chile peppers in water for 15 minutes.
- Combine soaked peppers, dried peppers, shallot, garlic, galangal, cilantro, lemongrass, salt, lime leaves, pepper, cumin, coriander, and cardamom in a large mortar and grind with a pestle. Add shrimp paste and continue to grind until paste is smooth.
Nutrition Facts : Calories 31.2 calories, Carbohydrate 5.9 g, Cholesterol 2.5 mg, Fat 0.5 g, Fiber 1.5 g, Protein 1.6 g, Sodium 1171.2 mg, Sugar 0.3 g
THAI RED CURRY PASTE
Use in all your favorite Thai dishes calling for red curry paste. Find the ingredients at your Oriental grocer or international foods market. Having paste freshly made is really nice! :)
Provided by PalatablePastime
Categories Sauces
Time 10m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Process all ingredients in blender or food processor.
Nutrition Facts : Calories 573.9, Fat 7.2, SaturatedFat 0.7, Sodium 9419.4, Carbohydrate 125.2, Fiber 23.6, Sugar 66.8, Protein 25
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your curry paste.
- Toast your spices before using them. This will help to release their flavor and aroma.
- Grind your spices into a fine powder. This will help them to dissolve more easily into the curry paste.
- Use a mortar and pestle to grind your spices and herbs. This will give you the best control over the texture of your curry paste.
- Be patient. Making curry paste takes time, but it's worth it.
Conclusion:
Chiang Mai red curry paste is a delicious and versatile ingredient that can be used to make a variety of Thai dishes. With its complex flavor profile and vibrant red color, it's a surefire way to add some excitement to your next meal. So next time you're looking for a new and exciting recipe, give Chiang Mai red curry paste a try. You won't be disappointed.
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