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    Jules's Blurb:  Khwanjai's Thai Red Curry Paste Recipe is quick and simple to make, it does require a bit of elbow grease to make it, there is no cooking involved and the finished red curry paste is worth all the effort

    You will need a "cruk sac" which to the rest of us mortals is a pestle and mortar, although this can be done in a blender, using one, will destroy some of the texture and aroma

    Our resident Chef; Khwanjai runs our Thai Cooking Classes, she often creates her own recipes which are reflected in our selection of Chicken Curry Recipes and don't worry we cover Pork Red Curry, Beef Penang Curry,  Duck Red Curry and Coconut Chicken Yellow Curry and Chicken Green Curry too... To name but a few!

Thai Red Curry Paste Recipe

(Gaeng Daeng)

How to Make Red Curry Paste

 Ingredients:

Makes about 1 cup of red curry paste

3 Dried Sweet Chillies (capsicum)

12 Dried Thai chillies (the spicy ones)

3 Stalks Lemon Grass

1 tbs Galangal (when Chopped)
2 tbs Chopped Shallots
2 tbs Chopped Garlic
2 ts Shrimp Paste (not the stuff you put on sandwiches)
1 ts Salt
1 Kaffir Lime
Bowl of water 

Preparation:

Slice open dried sweet chillies and remove any seeds, leave to soak in water for 30 minutes, and then remove and chop up again (see video tutorial)

 

Finely chop garlic and shallots and keep together

 

Next finely chop the lemon grass and galangal and keep together

 

Peel about 1 tbs of Kaffir Lime peel and chop finely

 

Making the Paste:

Using a Mortar and Pestle (Cruk Sak) start by pounding the sweet chillies into a pulp, then add the dries spicy chillies and salt, continue pounding until mashed well

 

Add the Galangal and Lemon Grass and Kaffir lime peel until mashed well

 

Next comes the Garlic and Shallots, keep turning until well mashed, enjoy the aroma now starting to get stronger

 

Now add the Shrimp paste and continue until mashed in again

 

Lastly lovingly ladle your latest creation into an airtight container (sling it in "good old Tupperware") 

 

Done!  

You just learned how to make Red Curry Paste

Storage:

    Store in the airtight container in the fridge for up to 3 weeks or in the freezer for up to 3 months

For the Best Results

    Members click the camera to watch the full video tutorial, it's packed with Khwanjai's top tips not shown in the public recipe here. The recipe and photo's only gives you about 5% of the information available in the video.  In fact the only thing the video can't show you is the smell & taste!   We try!

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