This easy Thai Red Curry Paste recipe takes only 10 minutes to make and is made with easy to find ingredients. It is SO MUCH better than store-bought Thai curry paste!
¼cupchopped lemongrass, white parts only or lemongrass paste
¼cupcilantro stems
½tablespoonsea salt
1teaspoonwhole black peppercorns
Zest from 1 lime
Instructions
Remove the stems from the chilis and remove the seeds and membranes from half. I find this is easiest to do under running water but be careful as it might cause you to start coughing. Soak the chilis in hot tap water.
10-40 dried red chili peppers
Place all the ingredients in your food processor and pulse to combine. Scrape the sides of the food processor and then keep on pulsing/ scraping until a paste forms.
1 ½ cups chopped shallots, 2 4-inch pieces of ginger, 2 heads garlic (about 20 cloves), ¼ cup chopped lemongrass, ¼ cup cilantro stems, ½ tablespoon sea salt, 1 teaspoon whole black peppercorns, Zest from 1 lime
Store in your fridge for up to 1 week.
Notes
The amount of chilis varies a lot. Use this as a guide and always be conservative. You can add more heat later, but you cannot take it away.10 chilis = mild 20 chilis = medium 30 chilis = hot 40 chilis = very hotI like 30 chilis, with half the seeds and membranes removed.Remember, the red color comes from the chilis. If you use fewer chili peppers the color of your curry paste will be different than what is shown in the pictures.