Thai Red Curry Paste
Thai Red Curry Paste is easy to make at home and more flavorful than the store bought version. Use it today to make your own Thai Red Curry!Yield: 5 Tbsp
Servings: 4 - 5 people
Ingredients
- 4 medium guajillo chilies (or dried red Serrano’s) soaked for 20 minutes in boiling water
- 3 garlic cloves, chopped
- 1 shallot, sliced (roughly ⅓ c)
- ½ stalk lemongrass, sliced (roughly 1Tbsp)
- ½ inch fresh ginger, peeled and sliced
- ½ lime, zested
- ¼ teaspoon salt
- 2 teaspoon vegetable oil
- 2 tablespoon chili soaking liquid (more as needed)
- Cayenne powder, to taste (optional)
Instructions
- Soak the chilies in boiling water to soften. Once they are soft, remove the stems and seeds.
- Chop the flesh of the peppers and place it in your food processor. Add the garlic, shallots, lemongrass, ginger, lime zest, salt, and vegetable oil. Pulse the food processor to chop the ingredients, continuing until a paste starts to form.
- Add some of the chili soaking liquid, as necessary, so that a smooth paste comes together.
- Taste your curry paste and add cayenne powder if desired for a hotter paste.
Notes
Store curry paste in an air-tight container in the refrigerator for up to 2 weeks.