Red Curry Paste

Red curry paste is a cornerstone of Thai cuisine. It adds warmth, depth, and balance to many dishes, and is gluten-free if the ingredients are carefully selected. Homemade curry paste allows you to control the spiciness and the quality of the ingredients. The aromas come from a blend of chilies, garlic, lemongrass, and galangal. Each ingredient plays a specific role in building the flavor. It keeps well and can be used in soups, curries, or marinades. Making your own paste is simple as long as you have all the ingredients on hand. It's an essential base for experiencing the true taste of Southeast Asian cuisine.

Preparation time 10 mins

Total time 10 mins

Cooking method: Cook Expert

Difficulty: beginner

Servings: 1

Special diet: lactose-free

Ingredients

8 small dried red chilies (or red chili paste).
3 cloves of garlic
1 shallot
1 stalk of lemongrass (tender part only)
1 piece of galangal (2 cm)
1 piece of ginger (2 cm)
1 strip of kaffir lime or combava (or 1 finely chopped leaf)
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp of paprika (color)
1 tsp of salt
1 tbsp gluten-free shrimp paste (optional, depending on dietary needs)
2 tablespoons of neutral oil (or coconut oil)

Preparation

1
Rehydrate the dried chilies for 15 minutes in hot water, then remove the seeds. I personally used chili paste.
2
Dry-roast the coriander and cumin seeds for 2 minutes, it's better but not essential.
3
Roughly chop garlic, shallot, galangal, ginger and lemongrass.
4
Place all the ingredients in a mortar or blender.
5
Crush or blend until you obtain a smooth paste.
6
Add a little oil if needed to adjust the texture.
7
Store the paste in an airtight container in the refrigerator for 1 to 2 weeks or in the freezer for up to 3 months.

Keywords: red curry paste, homemade red curry, gluten-free Thai curry, Thai cuisine, Asian curry base, gluten-free curry paste