Southern Thai Red Curry Paste Recipe
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.
