Rachael Ray's Meals in Minutes

Southern Thai Red Curry Paste Recipe

  • Servings: 4-6

This will keep a few weeks in a small jar and will make 3-4 recipes of Thai cuisine for 4-6 people.  The paste should be made slowly in a mortar and pestle over about an hour, but I really don’t often find the time or patience for it.  Pulse very short bursts in the food processor and store in a small mason jar in the refrigerator.

Use in recipes like Rach's Khua Kling Thai Southern Curry Dry Fried Meat Recipe.

 

Recipe featured on Rachael Ray's Meals in Minutes.

Ingredients

  • 2 ounces dried Thai chilies, stemmed  
  • 5-6 fresh Thai chilies, stemmed
  • 1 teaspoon salt
  • 10-12 cloves garlic, 2 bulbs
  • 1 2-inch piece of galanga/galangal or ginger if not available– they are not the same but they are similar in flavor, peeled and chopped or sliced
  • 1 2-inch piece of fresh turmeric, peeled and sliced – now widely available in produce departments but 2 T dried can be added to mix if not available
  • 1 tablespoon lime zest or kaffir lime zest (regular are fine)
  • 2 tablespoons  coarse black pepper
  • 1 large shallot, chopped or, 3-4 small
  • 2 tablespoons  shrimp paste (1 small container)

Directions

Pulse all ingredients in the food processor in very short bursts until thick paste forms.  

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