Thai Red Curry Paste

This Thai red curry paste recipe is EASY to make from scratch. You'll never buy packaged curry pastes again once you try this recipe. Homemade curry paste makes for tastier curries, and they're much healthier too! Red curry paste makes for excellent Thai curry, including curry chicken and seafood curries, beef curry, vegetarian curries, and fish curry. Or add a dollop of this paste to flavor Thai soups, noodles, or other dishes. ENJOY!

Prep Time: 20 minutes

Cook Time: 0 minutes

Ingredients:

• 1 shallot OR 1/4 cup purple onion, chopped
• 1 stalk lemongrass, minced ( see instructions below) OR 2 Tbsp. frozen prepared lemongrass (available at Asian stores)
• 1-2 red chilies, OR 1/2 to 1 tsp. cayenne pepper
• 4 cloves garlic
• 1 thumb-size piece galangal OR ginger, sliced
• 2 Tbsp. tomato ketchup (OR 2 Tbsp. tomato paste + 1/2 tsp sugar)
• 1 Tbsp. ground cumin
• 1/2 Tbsp. ground coriander
• 3 Tbsp. fish sauce (OR 3 1/2 Tbsp. soy sauce if vegetarian) (fish sauce is available at Asian stores)
• 1-2 tsp. shrimp paste (omit if vegetarian)
• 1 tsp. sugar
• 2 Tbsp. regular chili powder
• 1/4 can good-quality coconut milk (enough to keep the blades turning), reserve remaining can for the curry
• 2 Tbsp. fresh-squeezed lime juice
• Optional: 1/2 tsp. cinnamon (OR add 1 cinnamon stick to your curry pot)

Preparation:

1. For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass.
2. Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste. (Note that it will taste very strong at this point.)
3. To use immediately, fry the paste in a little oil to release flavors before adding your choice of meat, tofu, wheat gluten, or vegetables.
4. Add remaining can of coconut milk to create the curry sauce.
5. Include the leftover pieces of lemongrass (upper part of the stalk) to the curry as you cook it - this will add more flavor. You can also add a cinnamon stick, and 2-3 whole kaffir lime leaves (available fresh or frozen at Asian stores).
6. Before serving, always do a taste test. If not salty or flavorful enough, add more fish sauce (or soy sauce if vegetarian/vegan). If too salty, add another squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk or a little plain yogurt.
7. When serving your curry, sprinkle over a handful of fresh coriander and fresh basil, and ENJOY!

To Store Paste: Place in an airtight jar or other container in the refrigerator for up to 1 week; freeze thereafter.

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