Thai Red Curry Paste, Homemade Vegetarian Red Curry Paste
by Tarla Dalal
thai red curry paste | vegetarian thai red curry paste | thai red curry paste for thai curry | with 15 amazing images.
Thai Red curry paste is made using Whole Red Chilies, Whole Coriander Seeds, Lemongrass, Lomon Rind, Ginger, Garlic, Onions and coriander. In India, we use Kashmiri Red Chillies to make this vegetarian thai red curry paste.
Many Thai dishes use thai red curry paste as a base. The red vibrant colour is derived from Kashmiri Red Chillies. Vegetarian thai red curry paste is traditionally made in mortal and pestle, to extract all the flavours out of the ingredients and make it even flavourful.
Red curry paste I used as base to many Thai Gravy, Soup, Rice and Noodles recipe. My personal favourite recipes using red curry paste are Thai Red Curry and Rice Noodles in Red Thai Curry Sauce.
You can even store the thai red curry paste in a air tight container, in a refrigerator for 7-8 days. We prefer to make our own homemade fresh thai red curry paste instead of buying it in the market.
Enjoy thai red curry paste | vegetarian thai red curry paste | thai red curry paste for thai curry with step by step photos below.
Thai Red Curry Paste, Homemade Vegetarian Red Curry Paste recipe - How to make Thai Red Curry Paste, Homemade Vegetarian Red Curry Paste
Soaking Time: 15 minutes Preparation Time: Cooking Time: Total Time:
Makes 1 cup
For Thai Red Curry Paste
10 whole dry kashmiri red chillies , soaked in warm for 15 minutes and drained
3/4 cup roughly chopped onions
1/4 cup finely chopped lemon grass (hare chai ki patti)
2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1 tbsp roughly chopped ginger (adrak)
1 tbsp finely chopped coriander (dhania)
2 tsp roughly chopped garlic (lehsun)
2 tsp grated lemon rind
1/2 tsp white pepper powder
salt to taste
For thai red curry paste
- For thai red curry paste
- To make {span class="bold1"}thai red curry paste{/span}, combine all the ingredients in a mixer and blend it into a smooth paste using ¼ cup of water.
- Use {span class="bold1"}thai red curry paste{/span} as required or store refrigerated.
Like Red Curry Paste
- Red Curry Paste is a famous thai paste getting its red vibrant colour from red chillies, it is commonly used in thai cuisine. It is used as base for making thai soups, gravies and rice dishes. If you like the recipe, check the recipe links given below :
Method For Making Red Curry Paste
-
For preparing the Thai Red Curry Paste, take 10 red chillies in a bowl.
-
Add enough warm water to the bowl Cover with a lid and keep aside for 15 minutes. Soaking helps in turning the chillies soft which in turn helps in making a smooth Thai Red Curry Paste.
-
After 15 minutes, drain the chillies. Once they are soft, remove the stems.Traditionally, Thai Red Curry Paste are made with dried red spur chillies (prik chee fah). You can also reserve the chilli soaking liquid and use it later for grinding it will make the paste more flavourful.
-
Transfer to a mixer jar. .
-
Add roughly chopped onions. You can make use of shallots also.
-
Add finely chopped lemongrass.
-
Add coriander seeds and cumin seeds. You can even roast them till fragrant and then add to the red thai curry paste.
-
Add roughly chopped ginger. Authentic Thai curry paste makes use of galangal but, ginger has a similar effect and is readily available, so we will use that.
-
Add roughly chopped garlic.
-
Add grated lemon rind. Kaffir lime has been replaced with Indian lemon rind, just ensure you grate as little of the white pith as possible and only get the good green skin.
-
Add finely chopped coriander..
-
Add white pepper powder and salt to taste. Compared to black pepper powder, it has a mild and sweeter flavor.
-
Pour approx. ¼ cup of water. We have used the remaining water from the soaked chillies.
-
Combine all the ingredients in a mixer and blend into a smooth paste. If you can make use of mortar pestle for grinding the Thai Red Curry Paste , it would be best as it helps in obtaining maximum flavours.
-
Use the Red curry paste in an air-tight container in the refrigerator and use as required or store refrigerated
| Energy | 5 cal |
| Protein | 0.1 g |
| Carbohydrates | 1.1 g |
| Fiber | 0.1 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Vitamin A | 14.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0 mg |
| Vitamin C | 1.1 mg |
| Folic Acid | 1.2 mcg |
| Calcium | 4.4 mg |
| Iron | 0.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0.5 mg |
| Potassium | 17.3 mg |
| Zinc | 0.1 mg |
I think it''s not prefact something lose can''t testy in thai we use pawn-paste mix in it also norther can put fement- peanuts instead to good test ??
Do we have to use lemon grass stalks or the leaves?
Can I use black pepper instead of white pepper?
I always try to make red curry paste..
I always make this red curry paste and store it in an air tight container in the freezer and when I plan to make Thai red curry this paste is very handy and helps me to finish my cooking within minutes...
Love the flavor of red chillies mixed with lemon grass and coriander. Spicy and quick to make.
Hot, spicy and incredibly zingy!! Just the right recipe for red curry paste. Authentic thai.