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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! 
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Preparation. 30 min
Yield. approx. 8 tbsp 


You need.

 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



Instructions.

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!  
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Peel and cut ginger, onion and garlic into rough pieces. 

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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.  
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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. 
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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!

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Add the chilis, spices and all the other ingredients to the blender and blend into a coarse paste. 
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After hat, you can finely puree the paste with an immersion blender. 
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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. 



Notes.

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.



Enjoy.
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Inspiration. This recipe is inspired by thaifood.about.com


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