This easy homemade Red Thai Curry paste recipe will make surprise you with its simplicity and flavours.
Many a times, we are dependent on instant recipe ingredients being available in the market around us if we are to plan an otherwise easy meal. Red Thai Curry is one such dish. The curry itself is extremely easy to make but is dependent on two major ingredients from the market - the coconut milk and the Red Thai Curry paste. Click here to see my easy Red Thai Curry recipe.
I faced a similar dilemma recently where I managed to find all other ingredients except the curry paste....... and that day, I just absolutely wanted to eat Red Thai Curry for lunch! So I decided to experiment and make my own curry paste with whatever staples I had available in my kitchen on that day. The result was smashing and did not disappoint one bit.
The entire process of making this instant paste probably needs just 5 minutes over and above the time it will take you to pull out the ingredients from your pantry. That is literally it!
Oh, and did I mention my version of this recipe is vegetarian friendly?! My list of ingredients do not include the traditionally used fish sauce, galangal, lemongrass, etc. But the result is almost the same. Of course, if you do have these ingredients, feel free to use them for an even more authentic taste. Let's go!
INGREDIENTS
I used the below ingredients:
4 dried red chilies
1 onion, chopped roughly
2 tbsp ginger-garlic paste
2 tbsp fresh coriander leaves
1 tomato or 2 tbsp tomato puree
1 tbsp red chili powder
1 tsp ground cumin powder
1 tsp honey (or sugar)
1/2 tsp salt (or sea salt if available)
1 tsp ground pepper powder
2 tbsp lemon juice (or 1 tbsp vinegar)
Optional ingredients to be added as desired, if available:
4 cloves of garlic and 1 tbsp of chopped galangal to replace the ginger-garlic paste mentioned above
Replace the onion mentioned above with a shallot
1 stalk of lemongrass, trimmed
2 tbsp of fish sauce
1 tbsp of shrimp paste
METHOD
Add all your ingredients into your mixer - grinder.
Pulse them together for the first few seconds.
Next, grind them for about 2 minutes till you get a nice, smooth paste.
Scoop out and use 2 tbsp at a time for your Red Thai Curry recipe (click here to check out my easy Red Thai Curry recipe).
Refrigerate the remaining paste in an air-tight container.
I hope you enjoyed this recipe.
FOODLOVEBLISS.COM is my attempt at sharing my love for cooking, baking and capturing food that is simple, delicious and easy to make.
Everything you see here has been consumed by my family and friends, and hence, is tried and tested on a bunch of loyal guinea pigs.
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