Thai Red Curry Paste
A Thai Red Curry Paste recipe that’s doable by any home cook and yields a curry that truly is as great as what you get at the very best Thai restaurants. This paste is refined over years and based on expert recipes for authentic flavor.
👨🍳 Instructions
- 1
Taste dried chillies for spiciness. Place the chopped chillies in a large bowl and pour over about 3 cups of freshly boiled water. Leave to soak for a good 30 minutes or so.
- 2
Remove chillis and reserve water.
- 3
Put chillis in a blender or powerful food processor.
- 4
Add remaining curry paste ingredients into the blender along with 1/4 cup of the chilli soaking water.
- 5
Blitz on high until smooth – test by rubbing between your fingers. It takes around 20 seconds in a powerful blender. It might take up to 1 minute. Use a touch more water as required to aid with blending.
- 6
Scrape into a bowl or airtight container. Store for up to 3 days in the fridge, or freeze it to use later.
- 7
Use in place of store bought curry paste in recipes that call for it – especially Thai Red Curry!
📊 Nutrition Facts (per serving)
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