Thai Red Curry Paste

Thai Red Curry Paste

40 mins total time

20 mins active time

Difficult

Makes 1½ cup, 12 oz

Ingredients


Measurements:

  • ¾ oz dried long hot red chili peppers (about 2 ½ inches)
  • 1 x 1 1/2 inch piece (3/4 oz) galangal or ginger

    peeled, sliced

  • 2 lemongrass stalks

    white part only, coarsely chopped

  • 12 thick cilantro stems

    washed

  • 1 tsp roasted shrimp paste (Belacan)

    optional

  • 10 single fresh makrut (wild) lime leaves

    stems removed, coarsely chopped

  • 4 large shallots

    peeled, coarsely chopped

  • 12 cloves garlic

    peeled

  • 2 tsp flaky sea salt
  • ⅓ cup rice bran or vegetable oil

Instructions

  • 1Put the dried chilis in a heatproof bowl. Cover with boiling water and soak for 15-20 minutes until softened. Drain.
  • 2Put the drained chilis, galangal, lemongrass, cilantro stems, shrimp paste, lime leaves, shallots, garlic and salt in the blender and secure the lid.
  • 3MIX for 20 seconds until finely chopped, scraping down the side and stopping occasionally to use the tamper to press the ingredients into the blades.
  • 4Add the oil and BLEND for 30-40 seconds until desired texture.
  • 5Transfer the paste to a clean, sterilized glass jar. Cover with a thin layer of vegetable oil and secure the lid. The paste can be stored in the refrigerator for 2 weeks or frozen for 1 month.
  • 6Use the CLEAN program to clean the blender.
    Tip: Roasted shrimp paste can be found in Asian markets. If you can’t get roasted shrimp paste, purchase unroasted shrimp paste and roast it before using. To roast: Wrap the shrimp paste in a piece of foil. Put on a small baking sheet and cook under a preheated broiler for 2 minutes each side. Allow to cool before unwrapping and using.