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Red Curry Paste Recipe

Seriously Asian

Asian cookery, with an emphasis on the traditional, underappreciated, or misunderstood elements thereof.

Chichi Wang
Red Curry Paste Recipe

Adapted from From Kebabs to Curries by Madhur Jaffrey.

  • Yield:6

Ingredients

  • Approximately 12 dried red chilies
  • 1 cup shallots, peeled and roughly chopped
  • 8 cloves garlic, peeled and roughly chopped
  • 3 tablespoons galangal, finely chopped
  • 2 lemongrass stalks, finely chopped
  • 1 thin slice kaffir lime peel, about 1 1/2 inches by and 1/2 inches, finely chopped
  • 2 cilantro roots, chopped, or 6 cilantro stalks with some leaves attached
  • 1 tablespoon ground white pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon shrimp paste
  • 2 tablespoons red paprika

Directions

  1. 1.

    Place the chilies in a small bowl with approximately 1/4 cup of hot water. Microwave the chilies in the water for 2 to 3 minutes, then let sit for 30 minutes.

  2. 2.

    Place the softened chilies, along with the soaking liquid, in a blender with the rest of the ingredients. Blend, pushing down with a spoon or rubber spatula, until you have a smooth paste. Use immediately or freeze in plastic bags.

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Chichi Wang Columnist

I'm a really good eater and a decent cook. Activities in the kitchen that I find soothing: seasoning my cast iron skillets, boiling bones, rendering lard. When I'm not reading, eating, or writing, I try to balance out my life with non-sedentary activities, such as swimming, uh, and walking to restaurants.....

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