A quick and flavorful homemade Thai curry paste, blending fresh herbs, spices, and aromatics. Perfect as a base for curries, stir-fries, or marinades.
Ingredients
Base Ingredients:
- 6 dried red chilies, soaked in warm water
- 2 fresh red chilies, chopped (adjust for spice level)
- 2 stalks lemongrass, finely sliced
- 1-inch piece of galangal or ginger, sliced
- 4 cloves garlic, minced
- 2 shallots, chopped
- 1 tsp lime zest or kaffir lime leaves, finely chopped
- 1 tsp shrimp paste (or miso paste for vegetarian)
- 1 tbsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
- 1 tsp ground turmeric
Optional Add-ins:
- 1 tsp sugar
- 1 tbsp fish sauce (or soy sauce for vegetarian)
Preparation Time:
- Prep Time: 5 minutes
- Blending Time: 5 minutes
- Total Time: 10 minutes
Yield:
Approximately 1/2 cup curry paste
Instructions
- Prepare the Ingredients:
- Toast the coriander and cumin seeds in a dry pan until fragrant, then grind them into a powder using a mortar and pestle or spice grinder.
- Combine in a Blender or Mortar:
- Add the soaked dried chilies, fresh chilies, lemongrass, galangal, garlic, shallots, lime zest, shrimp paste, ground spices, and turmeric to a blender or mortar and pestle.
- Blend to a Paste:
- Blend or pound the ingredients into a smooth paste, adding a small amount of water if needed for consistency.
- Taste and Adjust:
- Add fish sauce or soy sauce and sugar to balance the flavors, if desired.
- Store:
- Transfer the paste to an airtight container and store in the refrigerator for up to 1 week or freeze for longer storage.
Nutritional Information (Per Tablespoon):
- Calories: 20 kcal
- Protein: 0.5g
- Carbohydrates: 3g
- Fat: 0.5g
- Sodium: 100mg
Notes
- This paste is versatile and works well in red curries, soups, or marinades.
- Freeze in ice cube trays for portioned use in future recipes.
- Adjust spice levels by increasing or decreasing the chilies.
Let me know if you’d like more recipe ideas or variations! 😊