Thai curry pastes are a culinary treasure that bring the strong and exotic flavors of Thai cuisine into your kitchen. The versatile pastes are the base of numerous Thai dishes but can also be used as a spice ingredient in other cuisines. In this guide, we provide you with a recipe for preparing your own Thai curry paste.
Thai curry paste is made from a variety of fresh herbs and spices, including:
- Chilies: They provide the spiciness and flavor that are characteristic of Thai cuisine.
- Garlic: Garlic adds depth and complexity to the flavor profile.
- Shallots: Shallots provide a subtle sweetness and an onion flavor.
- Lemongrass: Lemongrass provides a lemony, herbal flavor.
- Galgant: Galangal is a root vegetable with a ginger flavor.
- Coriander roots: Coriander roots provide a lemony herbal flavor.
- Kaffir lime leaves: Kaffir lime leaves provide a lemony, sour flavor.
- Shrimp paste: Shrimp paste provides a salty umami flavor.
If you make your own Thai curry paste, you can customize the flavors to your preferences. Here is a basic recipe for a versatile Thai red curry paste. Adjust the quantities and ingredients to suit your taste preferences and the type of curry paste you want.
Ingredients:
Note: Adjust the amount of chili especially according to your tolerance for spiciness.
- 10-15 dried red Thai Bird's Eye chilies (soaked in warm water for 15-20 minutes)
- 2 stalks of lemongrass (only the white part, sliced thinly)
- approx. 2-4 cm galangal or ginger (peeled and sliced)
- 4-6 garlic cloves (peeled)
- 4-6 shallots (peeled and coarsely chopped)
- 1 tablespoon coriander seeds (roasted)
- 1 teaspoon cumin (roasted
- 1 teaspoon shrimp paste or fish sauce
- 1 teaspoon ground turmeric or 2–4 cm fresh turmeric (peeled and sliced)
- Peel of 1 Kaffir lime or substitute with regular lime peel
- 4-6 Kaffir lime leaves (optional)
- 1 teaspoon salt
- Soak the dried red chilies in warm water for 15–20 minutes to soften them.
- Toast coriander and cumin seeds in a dry pan over medium heat until fragrant. Be careful not to burn them.
- In a food processor or using a mortar and pestle, mix the soaked red chilies, lemongrass, galangal, garlic, shallots, roasted coriander seeds, roasted cumin, shrimp paste (or fish sauce), turmeric, lime zest, and kaffir lime leaves (if used), and salt.
- Mix or grind until a smooth and well-blended paste is formed. You may need to scrape down the sides of the food processor or mortar to ensure all ingredients are incorporated.
- If the paste is too thick, you can add one tablespoon of water at a time until the desired consistency is reached.
- Taste the curry paste and adjust the flavors to your liking. If needed, you can add more salt, lime zest, or chilies.
- Put the curry paste into a clean, airtight jar. To extend its shelf life, you can pour a thin layer of oil over it before sealing the jar. Store in the refrigerator for up to a few weeks or freeze for longer storage.
Have fun trying it out!
