Red Curry Paste
There’s something undeniably magical about the vibrant flavors of Thai cuisine, and at the heart of many delicious dishes lies a rich and aromatic red curry paste. This homemade version is packed with fresh ingredients that not only enhance your cooking but also allow you to control the spice and flavor profile to suit your taste. Whether you’re simmering it in a coconut milk curry or using it as a marinade, this red curry paste will elevate your meals to a whole new level.
Why This Recipe Works
Creating your own red curry paste at home is not only simple but also rewarding. First, by using fresh ingredients like lemongrass and red chilies, you can achieve a depth of flavor that store-bought varieties often lack. Additionally, customizing the spice level is a breeze, allowing you to adjust it to your preference. This recipe combines the warmth of ginger, the earthiness of cumin, and the tangy brightness of lime to create a well-rounded paste that forms the backbone of myriad dishes.
Shopping List
- 1 small red bell pepper, seeds removed and diced
- 3 medium red chilies, chopped
- 1 stalk lemongrass, root and tip trimmed, chopped
- 1 ½ teaspoons ground ginger
- 3 cloves garlic, peeled
- 1 teaspoon ground cumin
- 1 ¼ teaspoons ground turmeric
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 2 tablespoons lemon juice
- 1 medium lime, zested and juiced
- 5 stalks green onions, sliced
- 1 tablespoon avocado oil
- 2 teaspoons coconut sugar (optional)
Before You Start: Equipment
- High-powered blender or food processor – This is essential for blending the paste until smooth.
- Measuring spoons and cups – Accurate measurements are key to achieving the perfect flavor.
- Chopping board and knife – For prepping your fresh ingredients.
- Spatula – Useful for scraping down the sides of the blender or food processor.
Method: Red Curry Paste
Step 1: Prepare Your Ingredients
Start by washing and preparing all your fresh ingredients. Dice the red bell pepper, chop the red chilies, and trim the lemongrass.
Step 2: Blend the Ingredients
In your high-powered blender or food processor, combine the diced red bell pepper, chopped red chilies, chopped lemongrass, ground ginger, garlic cloves, ground cumin, ground turmeric, ground coriander, ground black pepper, kosher salt, lemon juice, lime zest, lime juice, sliced green onions, avocado oil, and coconut sugar (if using).
Step 3: Process Until Smooth
Blend the mixture on high until it reaches a smooth, paste-like consistency. If the mixture is too thick, you can add a little water or more avocado oil to help it blend.
Step 4: Taste and Adjust
Taste your red curry paste and adjust the seasoning as necessary. If you like it spicier, consider adding more red chilies or a pinch of cayenne pepper.
Step 5: Store or Use Immediately
You can use the red curry paste immediately in your favorite recipes, or transfer it to an airtight container for storage.
International Equivalents
- 1 small red bell pepper = 1/2 cup diced
- 1 stalk lemongrass = about 2 tablespoons chopped
- 3 medium red chilies = approximately 2-3 tablespoons chopped
- 1 tablespoon avocado oil = 15 ml
Errors to Dodge
- Not using fresh ingredients: Fresh ingredients significantly enhance the flavor of your red curry paste.
- Over-blending: While you want a smooth paste, over-blending can make it too watery. Stop when it reaches a paste-like consistency.
- Ignoring spice levels: Adjust the number of chilies based on your personal spice preference.
- Skipping the lime: The acidity from lime juice and zest adds a crucial brightness to the paste.
Storing Tips & Timelines
Red curry paste can be stored in an airtight container in the refrigerator for up to one week. For longer storage, consider freezing the paste in ice cube trays, then transferring the cubes to a zip-top bag. This way, you can easily use a portion for future meals, and it will last for up to three months.
Common Qs About Red Curry Paste
Can I make red curry paste ahead of time?
Yes, you can prepare red curry paste ahead of time. It stores well in the fridge for about a week or can be frozen for longer shelf life.
What can I use red curry paste for?
Red curry paste is incredibly versatile. You can use it in soups, stews, marinades, stir-fries, or even as a base for sauces. It pairs beautifully with vegetables, tofu, chicken, and seafood.
How spicy is this red curry paste?
The spice level can vary based on the type and amount of red chilies you use. To control the heat, start with fewer chilies and taste as you go.
Can I substitute any ingredients?
Yes, if you can’t find lemongrass, you can substitute it with a bit of lemon zest or lemon juice for a hint of citrus. Additionally, if you don’t have avocado oil, any neutral oil will work.
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Save & Share
If you enjoyed this recipe for red curry paste, please share it with your friends and family! Cooking is more fun when you share delicious meals with those you love.
The vibrant, spicy, and aromatic notes of red curry paste bring a true taste of Thailand into your kitchen. It’s a versatile addition to countless dishes, enabling you to create hearty, flavorful meals with ease. Once you try this homemade version, you’ll never want to reach for store-bought again. Happy cooking!
Red Curry Paste
Ingredients
Equipment
Method
- Start by washing and preparing all your fresh ingredients. Dice the red bell pepper, chop the red chilies, and trim the lemongrass.
- In your high-powered blender or food processor, combine the diced red bell pepper, chopped red chilies, chopped lemongrass, ground ginger, garlic cloves, ground cumin, ground turmeric, ground coriander, ground black pepper, kosher salt, lemon juice, lime zest, lime juice, sliced green onions, avocado oil, and coconut sugar (if using).
- Blend the mixture on high until it reaches a smooth, paste-like consistency. If the mixture is too thick, you can add a little water or more avocado oil to help it blend.
- Taste your red curry paste and adjust the seasoning as necessary. If you like it spicier, consider adding more red chilies or a pinch of cayenne pepper.
- You can use the red curry paste immediately in your favorite recipes, or transfer it to an airtight container for storage.
Notes
- Use fresh ingredients for the best flavor.
- Adjust the spice level by varying the number of chilies.
- Store in the refrigerator for up to a week or freeze for longer.
