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Red Curry Paste ( Thai Cooking )


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An authentic thai paste made using fresh herbs, spices and red chillies. It has versatile uses and can be used as a base for different soups, thai curries and rice dishes.

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Preparation Time: 
Preparation Time:  10 min.
Makes 1 cup
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Ingredients

10 red chilles , soaked in warm water for minutes and drained
1 onion , chopped
4 garlic (lehsun) cloves (lehsun)
1 tbsp grated ginger (adrak)
2 lemongrass (hare chai ki patti) stalks (hare I631 ki patti)
6 stalks of coriander (dhania) leaves
1 tbsp coriander (dhania) powder
2 tbsp cumin seeds (jeera) powder
1/2 tsp white peppercorn
1/2 tsp salt

Method
  1. Grind all the ingredients to a paste in a mortar or a food processor using a little water.
  2. Store in an airtight container (for upto 1 month). Alternatively, freeze for upto 3 months.
  3. Use as required.

Tips
  1. To obtain a bright red curry paste, use red Kashmiri chillies as far as possible
RECIPE SOURCE : Thai CookingBuy this cookbook
3 reviews received for Red Curry Paste ( Thai Cooking )
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
Leena_Dhoot, January 02, 2011

Hot, spicy and incredibly zingy!! Just the right recipe for red curry paste. Authentic thai.
2 of 2 members found this review helpful

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Helpful reviews for this recipe
Reviewed January 02, 2011 by Leena_Dhoot

Hot, spicy and incredibly zingy!! Just the right recipe for red curry paste. Authentic thai.

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2 of 2 members found this review helpful
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Reviewed August 17, 2012 by Loves Food

Love the flavor of red chillies mixed with lemon grass and coriander. Spicy and quick to make.

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Reviewed August 20, 2012 by Payal Parikh 86

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...

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