Authentic Thai red curry paste made the traditional way. Anyone can make it and you could easily have Thai restaurant quality curry paste at home to make your favourite Thai dishes.
Soak the dried chillies in enough boiling water to cover it. Let it soak for 30 minutes, then remove the chillies and reserve the water. We have big plans for it.
Toast the spices in a dry pan or skillet. Set aside to cool.
Remove the outer layer of the lemongrass. Peel the ginger and galangal with a spoon. Wash the cilantro root thoroughly. Peel top and tail the onion and garlic. You be left with only clean ingredients. Chop everything up smaller by hand first to make sure it pounds easier.
Start by pounding the spices first until fine. Add the chillies and pound until they are kinda more mushed up. Add the rest of the ingredients and start pounding away. This will take a good 45 minutes to an hour.
Once pounded, the paste will be smooth and ready to use as is. BUT, as always, it can always be taken to the next level. See below.T
Making it next level
Take the served chilli soaking water and place a fine sieve over the bowl. Press the paste through the sieve to extract any moisture that would come from the onions, garlic, galangal and fish sauce, if you used that instead of shrimp paste.
Pour this combined chilli water and curry paste liquid onto a dehydrator tray, or any tray for that matter. Line it with silicone or baking paper first though if it's not plastic. This will make it easier to remove once dried.
Dry it in a dehydrator or oven set to 70° C or 158° F for 12 hours, or until at least leathery dry.Peel or scrape the dried liquid off the trays, cut it up into smaller pieces and pound it back into your curry paste. Now you have the ultimate Thai red curry paste ever made.
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Notes
Chillies - As well as flavour, chillies also control the heat. If you want it hotter, then use hotter chillies or simply add more. Alternatively, dial it back by using milder chilli or adding less.
Galangal - Galangal looks somewhat like ginger with a smooth white, pinkish skin. It has a pungent, slightly sharp smell and flavour. It can't be substituted with anything. Usually, it's found in Asian shops or in most large supermarkets. I've also included a link for you from Amazon.
Shallots - These are sweeter than onions, and the little Thai shallots or young banana shallots work best. If you can't find either, use tiny young onions.
Cilantro root - Cilantro root is, as the name suggests, the root part of cilantro or coriander. Markets usually sell bunches of cilantro with the root attached. That's what you need.
Lemongrass - Fresh or frozen is best, dried lemongrass does not have the same intense fragrance as fresh. Make sure to peel the outer layer if it is dry. Sometimes if the lemongrass is super fresh, there's no need to peel it.
Shrimp paste - This is an essential ingredient in most Thai curry pastes. Use a Thai shrimp paste instead of a blended shrimp sauce, which won't work. You can also use balacan shrimp paste, which is a Malaysian brand. Fish sauce can be used as a substitute if you can't find shrimp paste.
Ginger/Krachai - Krachai/grachai or finger root is not ginger, and nor does it taste similar. However, because krachai is not easily found, you can use ginger to add a bit of nuance otherwise lost in the absence of krachai.
Kaffir lime leaves - Comes from the tree the Kaffir limes grow on, of course. Fresh lime leaves are best, but they are also sold frozen and dried although, dried is not recommended. Better use the zest of lime instead.
Spices - It's best to roast the spices whole, then pound in the pestle and mortar. Pre-ground spices lack depth, aroma and freshness of flavour.
Storage instructions:It's best to store your curry paste in small amounts, so it's comfortable and easy to use a bit when you need it.It will keep for weeks or months stored in the fridge airtight. The salt and fermented shrimp paste will preserve it and keep it funky and fresh.You can also freeze it for many years.
Vacuum bags - This is the best option. Seal in small batches, then store in the fridge or freezer.
Containers - Best if you plan on using it straight away or often.