Best 6 Red Curry Paste Baker Style Recipes

Embark on a culinary journey to discover the tantalizing flavors of Red Curry Paste Baker Style, a dish that captures the essence of authentic Thai cuisine. This delectable dish, rooted in Thailand's rich culinary heritage, is a harmonious blend of spicy, sweet, and tangy flavors that will tantalize your taste buds. Whether you're a seasoned home cook or seeking to expand your culinary horizons, this guide will provide you with the essential information and step-by-step instructions to create a mouthwatering Red Curry Paste Baker Style dish in the comfort of your own kitchen.

Here are our top 6 tried and tested recipes!

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

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

RED CURRY PASTE BAKER STYLE

Red Curry Paste Baker Style image

This is the yummiest red curry paste we have had and have made it many times; we also incorporate it into other recipes such as rissoles or fried rice.

Provided by lea722000

Categories Side Dish Sauces and Condiments Recipes

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

3 fresh red chile peppers, chopped
1 cup chopped fresh cilantro
1 small red onion, chopped
2 cloves garlic, chopped
1 tablespoon ground coriander
1 teaspoon ground turmeric
2 tablespoons tomato paste
1 tablespoon vegetable oil
1 tablespoon fish sauce
1 tablespoon soy sauce

Steps:

Blend chile peppers, cilantro, onion, garlic, coriander, and turmeric together in a blender until smooth. Add tomato paste, vegetable oil, fish sauce, and soy sauce; blend until smooth, scraping down the sides of the blender with a spatula as needed.

Nutrition Facts : Calories 74.1 calories, Carbohydrate 8.7 g, Fat 4 g, Fiber 2.4 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 573 mg, Sugar 3.8 g

RED CURRY PASTE

Red Curry Paste image

Provided by Martha Stewart

Categories Thai Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 9

Ingredients

20 dried long red chiles, seeded, soaked in water with a pinch of salt to cover, and drained
1 teaspoon coarse salt
3 tablespoons finely chopped galangal
6 tablespoons finely chopped lemongrass
4 teaspoons finely chopped kaffir lime zest
2 tablespoons scraped and chopped cilantro root
2 tablespoons finely chopped shallot
1/4 cup finely chopped garlic
4 teaspoons shrimp paste

Steps:

Add the chiles and salt to a mortar. Pound with a pestle until smooth. Add the galangal, and pound until smooth. Repeat with remaining ingredients pounding each addition until smooth before adding next ingredient.

THAI RED CURRY PASTE

Thai Red Curry Paste image

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

Ingredients

12 dried red chilies, soaked and chopped
1 red onion, chopped
2 teaspoons minced garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon shrimp paste
2 teaspoons salt
1 stalk lemongrass, chopped
1 teaspoon ground galangal

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

AUTHENTIC THAI RED CURRY PASTE

Authentic Thai Red Curry Paste image

I learned to make this at a Thai cooking school attached to a well-known Australian Thai Restaurant. As a guide, 1/2 a cup of the paste, 1 1/2 cups of coconut cream, 2 tablespoons of palm sugar and 3 tablespoons of fish sauce will make a sauce for for 500g or 1lb of meat. The paste will keep in a jar in the fridge for 2-3 weeks. I spoon 1/4 cup measures into a muffin tin, freeze it, then remove the little 'muffins' of paste into zip-lock bags - 2 per bag - and return to the freezer. DO NOT SUBSTITUTE INGREDIENTS in this recipe, or you won't get that authentic Thai taste.

Provided by Kookaburra

Categories Sauces

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 13

Ingredients

15 dried red chilies, deseeded, then soaked in boiling hot water for at least 10 minutes, deseed by cutting off one end an
2 small red onions, quartered
12 garlic cloves, fresh, roughly chopped
2 stalks lemongrass, crushed and the white part chopped finely
1 tablespoon galangal, peeled and chopped (galangal from a jar is OK, but ginger is not a good substitute)
2 tablespoons coriander roots, scraped, washed and chopped
1 tablespoon lime zest, finely shredded (I use a microplane shredder)
2 teaspoons white peppercorns
2 teaspoons coriander seeds, roasted in a dry pan until fragrant
1 teaspoon cumin seed, roasted in a dry pan until fragrant
1/2 teaspoon mace, roasted in a dry pan until fragrant (nutmeg will do if you can't get mace)
2 teaspoons salt
2 teaspoons shrimp paste, wrapped in foil and roasted in a 180C/350F oven for 10-15 minutes

Steps:

Prepare all ingredients as instructed above.
Drain the chillies and discard liquid.
In a food processor, puree the chillies and all the other fresh ingredients until very fine.
Grind all the spices together (you can use a mortar and pestle - I use a small food processor).
Add the roasted shrimp paste to the spices and grind again until combined.
Add the spice/shrimp paste mix to the puree and mix well.
Store in a tightly sealed glass jar in the refrigerator or freeze in 1/4 cup or 1/2 cup portions.
1/2 cup of the paste is sufficient for sauce for 500g/1lb of meat.

Nutrition Facts : Calories 270.1, Fat 3.1, SaturatedFat 0.3, Sodium 3151.7, Carbohydrate 59.2, Fiber 9.8, Sugar 28.1, Protein 11.4

Tips:

Use fresh ingredients whenever possible. This will give your curry paste the best flavor.
Roast the spices before grinding them. This will help to bring out their flavor and aroma.
Use a mortar and pestle to grind the spices. This will give you a more consistent paste.
Add a little bit of oil to the paste before storing it. This will help to prevent it from drying out.
Store the curry paste in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Red curry paste is a versatile ingredient that can be used to make a variety of delicious dishes. It is a great way to add flavor and spice to your cooking. With a little bit of effort, you can easily make your own red curry paste at home. So what are you waiting for? Give it a try today!