Best 8 Red Curry Paste Recipes
Red curry paste is a staple ingredient in Thai cuisine, known for its vibrant red color and bold, aromatic flavor. Made from a blend of dried red chili peppers, lemongrass, galangal, kaffir lime leaves, shallots, garlic, shrimp paste, and spices, this paste forms the base for many popular Thai dishes, including red curries, stir-fries, and marinades. Whether you're a seasoned cook or a novice in the kitchen, exploring the world of red curry paste can unlock a realm of culinary delights. In this article, we will delve into the intricacies of selecting the finest red curry paste, providing expert tips and recommendations to help you create authentic and flavorful Thai dishes in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
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
AUTHENTIC THAI RED CURRY PASTE
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
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
RED CURRY PASTE
I like to make my own curry paste. This way I know that the compliments I get for my curries are entirely up to myself. The good thing is that the paste keeps for a couple of weeks in the fridge and can be frozen. The paste makes wonderful presents too. I give them away together with coconut milk, some kaffir lime leaves (I have my own plant), and some ideas how to use it. I also tell them that they can wrap whatever they won't use in tin foil and freeze. The recipe comes from Madhur Jaffrey's Curry Bible, a wonderful book. You will find coriander with roots in Asian stores, but don't worry if you can't find the roots, Madhur Jaffrey writes that you can use a small handful of the leaves instead. However, your paste then won't be as red as when using the roots. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs.
Provided by tigerduck
Categories Peppers
Time 1h10m
Yield 10 tablespoons, 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak the chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes).
- Put the chillies together with their soaking liquid, into a blender, along with all the remaining ingredients in the order listed.
- Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
- What you do not use immediately should be refrigerated or frozen.
SWEET POTATOES WITH RED CURRY PASTE
Make and share this Sweet Potatoes with Red Curry Paste recipe from Food.com.
Provided by Kirstin in the Couv
Categories Yam/Sweet Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in a saute pan, cover with chicken stock and swirl in the red curry paste.
- Cook covered until tender.
- Reserve liquid for another use like cooking rice.
- Mash potatoes, Add butter, salt and pepper to taste.
RED CURRY PASTE BAKER STYLE
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
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
DO IT YOURSELF RED CURRY PASTE
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
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
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
Steps:
- Place chiles in a small bowl of warm water to soak for 20 minutes. Combine the peppercorns, coriander seed and cumin seed in a mortar and grind to a powder with a pestle, or use a spice grinder. Set aside.
- Trim any grassy tops and hard roots off the lemongrass, then finely chop the stalk. Place the lemongrass, cilantro, galanga and lime peel in the mortar and grind to break them down. Add the garlic and shallot and grind until a moist paste forms, about 5 minutes.
- Drain the chiles and add them to the paste in the mortar. Add the spices, shrimp paste and salt and grind well. Transfer paste to a jar, cover tightly and refrigerate.
Tips:
- To make the best red curry paste, use fresh, ripe ingredients.
- If you can't find makrut lime leaves, you can substitute kaffir lime leaves.
- If you don't have galangal, you can use ginger instead.
- Add more or less chili peppers to taste.
- Roast the spices before grinding them to bring out their flavor.
- Use a food processor to grind the ingredients into a smooth paste.
Conclusion:
Red curry paste is a versatile ingredient that can be used to make a variety of delicious dishes. It can be used in soups, stews, curries, and stir-fries. It can also be used as a marinade for meats and vegetables. With its rich flavor and vibrant color, red curry paste is a great way to add some excitement to your meals.Here are some additional tips for using red curry paste:
- When using red curry paste in a soup or stew, add it toward the end of the cooking time so that it doesn't lose its flavor.
- If you're using red curry paste in a stir-fry, add it to the pan after the vegetables have been cooked.
- Red curry paste can also be used as a dipping sauce for appetizers or snacks.
- Store red curry paste in an airtight container in the refrigerator for up to 2 weeks.
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