DIY: Red Thai Curry Paste.
Make your own Red Thai Curry Paste! It's easier than you think and so much better than store bought paste. I already have cooked so many Thai Curries and never knew what kind of spices are used so I decided to try it out and I am so happy I did!
Preparation. 30 min
Yield. approx. 8 tbsp
6 dried red chilis
4 tsp coriander seeds
2 tsp cumin seeds
2 stalks lemongrass
1 small piece of fresh ginger
1 onion (or 2 small ones)
4 garlic gloves
1 lime, juice
2 tsp paprika powder
1-2 tbsp tomato purée
Halve the chilis to remove the seeds. If you start sneezing like me, it's better to do it under the running water or with goggles :) Wash your hands with soap right afterwards!
Peel and cut ginger, onion and garlic into rough pieces.
Wash and cut the lemon grass (only the lower white part). The upper part can later be added to the curry to intensify the taste.
Roast the coriander and cumin seeds in a frying pan (without oil) on medium heat for approximately 5 min to develop their nice aroma. Stir regularly.
When finished let the spices cool a little bit before adding them to the mortar to grind into a fine powder. Now the aroma is even stronger!
Add the chilis, spices and all the other ingredients to the blender and blend into a coarse paste.
After hat, you can finely puree the paste with an immersion blender.
For better consistency and enhanced red colour, I add 1-2 tbsp of tomato puree. If your paste is now too thick, just add some more lime juice.
Fill the paste into a glas with a lid and store in the fridge. It will keep fresh for about 1 week.
Tip: Freeze the paste in a ice cube tray (1-2 tbsp portions). So it will keep fresh for about 1 year.
You can find the recipe for a Red Thai Curry with your homemade curry paste here.
Or you can use the curry paste to spice up other sauces like the peanut dipping sauce.
Inspiration. This recipe is inspired by thaifood.about.com