Authentic Thai red curry paste made from scratch with fresh aromatics, dried chilies, and aromatic spices. This foundational paste is essential for Thai red curries and provides deep, complex flavor that store-bought versions cannot match.
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13 items
Prepare dried chilies by removing stems and shaking out most of the seeds. Tear chilies into small pieces and place in bowl. Pour boiling water over chilies to cover and let soak for 15 minutes until softened and pliable
While chilies soak, prepare aromatics by roughly chopping shallots and peeling garlic cloves. Trim lemongrass stalks to use only bottom 4-5 inches of white part, remove tough outer layers, and slice thinly. Peel galangal and slice thinly. Wash coriander roots thoroughly and chop roughly
Drain soaked chilies thoroughly, squeezing out excess water. Pat dry with paper towel to remove as much moisture as possible
by heating small dry skillet over medium heat. Add white peppercorns and toast for 2-3 minutes, shaking pan frequently, until fragrant. Remove from heat and let cool. Grind grinder
Combine ingredients in food processor or high-powered blender. Add drained chilies, shallots, garlic, lemongrass, galangal, coriander roots, lime , shrimp paste, ground coriander, ground cumin, ground white pepper, salt, and vegetable oil. Blend on high speed, stopping to scrape down sides every 30 seconds
Continue blending until paste is very smooth and homogeneous, adding 1-2 tbsp more oil if needed to help blending. Paste should be thick, smooth, and deep red-orange in color with no large chunks of aromatics remaining. Process for at least 3-4 minutes total for proper consistency
Transfer finished curry paste to clean glass jar or airtight container. Press plastic wrap directly onto surface of paste to prevent oxidation. Cover tightly and refrigerate immediately. Paste will keep for 2 weeks refrigerated or 3 months frozen
