Authentic Homemade Thai Red Curry Paste พรกแกงเผด Recipes

AUTHENTIC HOMEMADE THAI RED CURRY PASTE, พริกแกงเผ็ด

Steps:

• Remove the stems and seeds of the chilis, then soak all the chilis in warm water for 15-20 minutes or until soft. Cut the large chilis into smaller 1-inch pieces before soaking. Save the water for use in the food processor.
• Toast cumin, coriander seeds, and white peppercorn on medium heat until fragrant for 2-3 minutes. Shaking the pan constantly to move the seeds around for an even toasting. Once fragrant and lightly toasted, remove from a pan into a plate to let cool.
• Use a spice grinder or a small mortar and pestle to ground the toasted seeds to powder. Place the freshly ground powder into a food processor.
• Drain, rinse and pat the chilis dry. Use kitchen scissors to cut the soaked chilis into 1-inch pieces and place them in a food processor. Add the rest of the ingredients to the food processor. Add a little water,1 tablespoon at a time to help move the blades.
• Pulverized all ingredients together into a fine smooth paste. Add more water in small amounts as necessary.
• Remove the fresh curry paste for use. Done! Note the fresh flavors of a homemade curry paste. Glorious! Store unused paste in a glass jar, in the fridge for up to 14 days, and the freezer for up to 3-4 months.
• Remove the stems and seeds of the chilis, then soak all the chilis in warm water for 15-20 minutes or until soft.
• Toast cumin, coriander seeds, and white peppercorn on medium heat until fragrant for 2-3 minutes. Once fragrant and lightly toasted, remove from heat and let cool on a plate. Set aside.
• Drain, rinse and pat dry the chilis. Use kitchen scissors to cut the chilis into 1-inch pieces and place them in the mortar with the salt. Start pounding with a pestle until smooth.
• Add the toasted spices and pound until smooth.
• Add the lemongrass and galangal and pound into the paste until smooth.
• Repeat the pounding of cilantro stems, shallots, garlic, and kaffir lime zest.
• Add the shrimp paste last and pound everything well until nice paste forms. Remove the paste and use it immediately for a curry. Enjoy the best Thai red curry paste from your very own kitchen! Refrigerate for up to 14 days. Freeze the paste for 4-6 months.

AUTHENTIC THAI RED CURRY PASTE

Steps:

• Prepare all ingredients as instructed above.
• Drain the chillies and discard liquid.
• In a food processor, puree the chillies and all the other fresh ingredients until very fine.
• Grind all the spices together (you can use a mortar and pestle - I use a small food processor).
• Add the roasted shrimp paste to the spices and grind again until combined.
• Add the spice/shrimp paste mix to the puree and mix well.
• Store in a tightly sealed glass jar in the refrigerator or freeze in 1/4 cup or 1/2 cup portions.
• 1/2 cup of the paste is sufficient for sauce for 500g/1lb of meat.