Thai red curry paste is easy to make from scratch, and its tastier and healthier too! Once you try this recipe so you will never buy packaged curry pastes again.
The basic red curry paste or prik gang kua is the main curry paste, which from all the other curry pastes must have evolved such as yellow curry paste, green, panang, namya, choo-chee, and massaman curry paste.
The main basic ingredients are commonly used Thai herbs and spices such as lemongrass, dried chili peppers, galangal, garlic, shallot, kaffir lime zest, and shrimp paste.
Ingredients:
5 large and 5 small dried chili peppers or more if you like spicy
2 stalks lemongrass, use white parts only, thinly sliced
8 cloves garlic, chopped
5 shallots, chopped
2 sliced galangal, chopped
a handful of cilantro stems or 2 roots, chopped
1 teaspoon white and black peppercorns
1 teaspoon shrimp paste
1/2 teaspoon kaffir lime zest or makrut is a citrus fruit native to tropical Asia.
pinch of salt
Instructions
Remove seeds from dried chili peppers, cut into chunks and sock in warm water until softened. Drain and dry on the paper towel. Add to the mortar and pestle with some salt and pound until smooth. Add chopped lemongrass, galangal, cilantro stems, and pound until fine paste. Add peppercorns, I use both white and black and pound them together. Finally, add shrimp paste and continue to pound until becomes smooth paste. Unfortunately, I could not find the kaffir lime or markrut around my area. But don’t worry, all of my curry dishes are still delicious. Enjoy ka!
Lada's Kitchen 