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Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 08/31/23
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Tested byDiana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 4to 6 servings
Yield: 1 cup
This Thai red curry paste is simple to make from scratch—you'll never buy packaged curry pastes again once you try this recipe. Homemade curry paste creates tastier dishes than store-bought pastes, and they're healthier, too. Red curry paste makes for excellent Thai curry, including curry chicken and seafood curries, beef curry, vegetarian curries, and fish curry. Or add a dollop of this red paste to flavor Thai soups, noodles,or other dishes.
Many of the ingredients are adjustable and have options for swaps. It's easy to adjust the spiciness of this curry paste by reducing or adding more fresh chile or chile sauce. If you're vegetarian or vegan, use soy sauce instead of fish sauce and golden mountain sauce in place of the shrimp paste.
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"The recipe is a delicious balanced blend of ingredients. I froze the curry paste in a silicone ice cube tray and got 3 large 3.3-ounce cubes. Another plus, there are many alternatives for the hard-to-find ingredients. It takes some time to get the ingredients together, chop, measure, and process, but it is well worth it!" —Diana Rattray
:max_bytes(150000):strip_icc()/thai-red-curry-paste-3217309-d-rattray-20201-d0764e301ec8403d85608d400461db47.jpg "Make Authentic Homemade Thai Red Curry Paste (3)")
A Note From Our Recipe Tester
Ingredients
1 shallot, chopped, or 1/4 cup purple onion
1 stalkfresh lemongrass,minced, or3 tablespoons prepared lemongrass paste
1 to 2 red chilies, or 1/2 to 1 teaspoon cayenne pepper, or 2 to 3 teaspoons Thai chili sauce
4 cloves garlic
1 thumb-size piece galangal, orginger, peeled and sliced
2 tablespoons tomato ketchup
2 tablespoons fish sauce, or 2 tablespoons soy sauce plus salt to taste
2 tablespoons freshly squeezed lime juice
1 1/2 to 2 tablespoons Latin chili powder, or 1 to 2 teaspoons Asian chili powder
1 to 3 tablespoons coconut milk, for desired consistency
1 teaspoonshrimp paste, or 1 tablespoonThai golden mountain sauce
1 teaspoon sugar
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground white pepper
1/4 teaspoon ground cinnamon, or 1 cinnamon stick, optional
Steps to Make It
Gather the ingredients.
Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.
If too thick, add a little more coconut milk to help blend ingredients. Note that it will taste very strong at this point but will mellow when you add your curry ingredients plus the remaining coconut milk. It will also turn a stronger red coloronce it is cooked.
Use immediately or store in an airtight container in the refrigerator for up to one week. The paste can also be frozen for up to six months.
:max_bytes(150000):strip_icc()/thai-red-curry-paste-3217309-step-01-a32ebbac3ca94f35b60e3997111f0c13.jpg "Make Authentic Homemade Thai Red Curry Paste (4)")
:max_bytes(150000):strip_icc()/thai-red-curry-paste-3217309-step-02-547aee4f5a2c440c869e37653c9469b2.jpg "Make Authentic Homemade Thai Red Curry Paste (5)")
:max_bytes(150000):strip_icc()/thai-red-curry-paste-3217309-step-03-3f42f18a310d4b1fb68cdcad506c9cd9.jpg "Make Authentic Homemade Thai Red Curry Paste (6)")
:max_bytes(150000):strip_icc()/thai-red-curry-paste-3217309-step-04-c3853454f8744d94a3d93a51be4a46e6.jpg "Make Authentic Homemade Thai Red Curry Paste (7)")
Tips
- Use canned coconut milk, not the kind you find in the refrigerated section meant for cereal and coffee. Reserve the remaining coconut milk for cooking the curry.
- If you prefer a curry sauce rather than a paste, add up to 1 cancoconut milk and process in the food processor.
- Since you can't always find Thai chili powder, feel free to use the chili powder from yourlocal supermarket. Although Mexican in origin, it works wonderfully well for this and other Thai recipes, as the chiles are roasted first before being blended into a powder. If using Thai or Asian chili powder, be sure to reduce the amount to a teaspoon or two rather than tablespoons, or it will be far too spicy.
How to Use
- To use immediately, fry the paste in a little oil to release the fragrance, about1 minute. Add your choice of meat, tofu, wheat gluten, and/or vegetables.
- Add enough coconut milk to reach the desired consistency. Simmer until the vegetables are cooked through. Serve with steamed rice.
- When adding ingredients, these vegetables work well with red curry: tomatoes, eggplant, zucchini, snow peas, cauliflower, and spinach.
- When roasting a chicken or chicken pieces, rub some red curry paste under the skin.
- Mix some red curry paste with mayonnaise for a tasty spread for burgers, sandwiches, or fish tacos.
- Add some curry paste to your favorite meatloaf mixture.
How to Store and Freeze
- If you have leftover homemade curry paste, refrigerate it in an airtight container for up to one week.
- Freeze the curry paste in ice cube trays and then transfer the cubes to zip-close bags. Freeze for up to six months.
Can I use curry powder instead of red curry paste?
While curry powder and paste have many of the same flavorings, they do not produce the same results. When making a Thai red curry, fresh curry paste can't be beat for its strong, bright flavor. Store-bought curry paste is next best, followed by red curry powder. Red curry powder can be greatly improved by adding a few fresh ingredients, like garlic, ginger, and lemongrass. Other types of curry powder (like Thai yellow or Indian curry powder) will have very different ingredients and won't have the same taste as red curry paste.
Helpful Links
| Nutrition Facts (per serving) | |
|---|---|
| 83 | Calories |
| 2g | Fat |
| 16g | Carbs |
| 2g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 4to 6 | |
| Amount per serving | |
| Calories | 83 |
| % Daily Value* | |
| Total Fat 2g | 3% |
| Saturated Fat 1g | 7% |
| Cholesterol 2mg | 1% |
| Sodium 686mg | 30% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 2g | 7% |
| Total Sugars 4g | |
| Protein 2g | |
| Vitamin C 23mg | 113% |
| Calcium 52mg | 4% |
| Iron 4mg | 21% |
| Potassium 414mg | 9% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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I don't like this at all.It's not the worst.Sure, this will do.I'm a fan—would recommend.Amazing! I love it!Thanks for your rating!
Certainly! When it comes to Thai cuisine and specifically Thai red curry paste, I'm well-versed in the techniques and nuances of creating authentic flavors. Thai cuisine is renowned for its intricate balance of sweet, spicy, salty, and sour flavors, and crafting a red curry paste involves understanding these elements.
Let's break down the key components used in this recipe:
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Shallot or Purple Onion: Shallots provide a delicate sweetness and depth to the paste, while purple onions can serve as a substitute, offering a milder flavor profile.
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Lemongrass: An essential aromatic in Thai cuisine, lemongrass lends a citrusy and floral note to the paste. Fresh lemongrass or prepared lemongrass paste both work to infuse the paste with its characteristic fragrance.
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Chilies or Cayenne Pepper or Thai Chili Sauce: The heat in Thai red curry paste comes from these ingredients. Fresh red chilies, cayenne pepper, or Thai chili sauce contribute varying levels of spiciness, allowing customization based on personal preference.
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Garlic, Galangal or Ginger: Garlic adds pungency, while galangal or ginger provides warmth and earthiness. These ingredients form the aromatic base of the paste.
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Tomato Ketchup: Unconventional, but it adds a touch of sweetness and acidity, enhancing the overall flavor profile.
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Fish Sauce or Soy Sauce, and Shrimp Paste or Thai Golden Mountain Sauce: Fish sauce brings umami and depth, while shrimp paste or golden mountain sauce adds complexity and savory depth. Soy sauce can be used as a vegetarian alternative.
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Lime Juice: Offers a bright, tangy element that balances the flavors in the paste.
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Spices: A blend of spices like ground cumin, coriander, white pepper, and optional cinnamon contributes to the rich and aromatic profile of the paste.
Creating Thai red curry paste involves blending these ingredients into a fragrant, flavorful mixture. The paste can be adjusted in terms of spiciness or substituted for hard-to-find ingredients without compromising too much on authenticity.
Using the paste involves frying it briefly in oil to release its fragrance before incorporating it into various dishes. It's incredibly versatile and can be used in curries, soups, marinades, and even spreads.
Storing the paste properly in the refrigerator or freezing it in ice cube trays for future use ensures its longevity.
Understanding these components and their role in crafting the perfect Thai red curry paste is crucial to unlocking the vibrant flavors of Thai cuisine.
