Best 3 Do It Yourself Red Curry Paste Recipes

Red curry paste is a staple ingredient in Thai cuisine, adding its tantalizing heat and vibrant color to dishes like curries, soups, and stir-fries. Often containing ingredients like dried red chilies, lemongrass, garlic, and galangal, it's no wonder that red curry paste is so flavorful. Ready-made red curry paste can be found in many grocery stores, but why settle for store-bought when you can make your own homemade red curry paste? With a bit of preparation and the right ingredients, you can create a flavorful, authentic Thai red curry paste that will take your dishes to the next level. In this article, we'll guide you through the process of making your own red curry paste, providing you with the necessary ingredients and step-by-step instructions. So, let's get started on this culinary adventure and discover how to make the best homemade red curry paste.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY RED CURRY PASTE

Spicy Red Curry Paste image

Easy red curry paste requiring just 1 blender or food processor and 10 minutes to prepare! Spicy, flavorful, perfect for curries, soups, sauces, and more!

Provided by Minimalist Baker

Categories Sauce

Time 10m

Number Of Ingredients 15

Ingredients

1/2 tsp coriander seed ((or ground coriander))
1 tsp cumin seed ((or ground cumin))
1/2 tsp black peppercorns ((or 1/2 tsp ground black pepper))
1 medium red bell pepper* ((seeds removed and chopped))
2-4 medium red chilies
1 stalk lemongrass ((root and tip trimmed, then chopped))
1 heaping Tbsp fresh ginger or galangal ((or 1-2 tsp ground ginger))
3 cloves garlic ((skins removed))
1 Tbsp fresh turmeric ((or 1 tsp ground turmeric))
1/2 tsp sea salt ((plus more to taste))
3 Tbsp lemon juice
1 medium lime, zested and juiced ((~3 Tbsp or 45 ml juice as original recipe is written))
6 stalks green onions ((sliced // or sub 1/2 cup diced shallot per 6 stalks green onion))
2-3 Tbsp avocado or grape seed oil ((sub water if avoiding fat))
1 Tbsp maple syrup or coconut sugar ((to balance heat))

Steps:

If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes or until fragrant and slightly deeper in color, shaking / stirring occasionally. Be careful not to burn! If using powder, skip this step.
Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don't have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
To a food processor (or blender with a narrow base), add crushed spices, red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest + juice, green onions (or shallot), oil / water, and maple syrup (or other sweetener).
Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time!
Taste and adjust flavor as needed, adding more lime zest or juice for acidity, salt for saltiness, chilies for heat, maple syrup for sweetness, oil (or water) for creaminess / to thin, garlic for zing, ginger for brightness, or turmeric for more intense curry flavor.
Store curry paste in a jar in the refrigerator up to 10 days or more. For longer storage, transfer paste to an ice cube tray, freeze, then store in a freezer-safe bag up to 1 month.
This curry paste is ideal for curries, soups, sauces, salad dressings, and more!

Nutrition Facts : ServingSize 1 two-Tbsp servings, Calories 18 kcal, Carbohydrate 1.9 g, Protein 0.2 g, Fat 1.2 g, SaturatedFat 0.1 g, Sodium 50 mg, Fiber 0.3 g, Sugar 1.1 g, UnsaturatedFat 1 g

DO IT YOURSELF RED CURRY PASTE

Do It Yourself Red Curry Paste image

Ta-ta to the bottled paste! Whipping up this pantry staple from scratch is easier than you think - and will make exotic weeknight suppers yours in a flash! Enjoy!

Provided by Nif_H

Categories Sauces

Time 10m

Yield 3/4 cup

Number Of Ingredients 9

Ingredients

1/2 cup fresh ginger, chopped
1/4 cup red onion, chopped
2 tablespoons hot chili-garlic sauce
1 tablespoon fish sauce
1 tablespoon lime zest
1 tablespoon lime juice
1 tablespoon brown sugar
2 teaspoons ground coriander
1 teaspoon cumin

Steps:

Whirl all ingredients in a food processor or blender, scraping down sides as needed, until pureed, 1 to 2 minutes.
Use immediately or refrigerate in a jar for up to a month.
* Storage tip - Freeze in a plastic-wrapped ice cube tray. Pop out and store in a freezer bag. Makes 9 cubes.

Nutrition Facts : Calories 180.7, Fat 2, SaturatedFat 0.2, Sodium 1906.6, Carbohydrate 40.9, Fiber 4.6, Sugar 22.5, Protein 4.2

THAI RED CURRY PASTE

Thai Red Curry Paste image

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

Ingredients

5 dried red chile peppers, or to taste
2 onions, cut into chunks
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil, or more as needed
1 tablespoon chopped garlic
1 tablespoon ground coriander
2 teaspoons lemon zest
2 teaspoons ground cumin
2 teaspoons shrimp paste
2 teaspoons paprika
1 teaspoon whole black peppercorns
1 teaspoon lemon grass powder
1 teaspoon ground turmeric
1 teaspoon salt

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

Tips:

Choose high-quality ingredients: Fresh, aromatic spices and herbs will make all the difference in the flavor of your red curry paste. Use whole spices like coriander seeds, cumin seeds, and red chilies, and toast them before grinding to release their full flavor.
Don't be afraid to experiment: There are many different variations of red curry paste, so feel free to adjust the ingredients to your own taste. You can add more or less chilies for heat, or add in other spices like lemongrass, galangal, or kaffir lime leaves for extra flavor.
Use a food processor or blender to grind the ingredients: This will help you achieve a smooth, consistent paste. If you don't have a food processor or blender, you can also use a mortar and pestle, but it will take a bit more time and effort.
Store the paste in an airtight container in the refrigerator for up to 2 weeks: You can also freeze the paste for up to 3 months. When you're ready to use it, thaw it in the refrigerator or at room temperature.

Conclusion:

Making your own red curry paste is a great way to add authentic Thai flavor to your dishes. It's easy to make, and you can adjust the ingredients to your own taste. With a little practice, you'll be able to make a delicious red curry paste that will impress your friends and family.