I have the hardest time finding curry pastes ready-made that have wholesome ingredients and the taste that I want. This delicious homemade Thai red curry paste has exactly the flavors I want, plus I'm happy with all the ingredients that go into the paste. I'm a fan of knowing what's in my food. This red curry paste is wonderful mixed into rice & vegetables, mixed into an easy pumpkin soup to make a pumpkin curry soup (instructions at the bottom), or served alongside any dish that might benefit from a dollop of spice thrown in. The best news is that if you don't want to use it right away, you can freeze it and use it anytime! Enjoy!
Homemade Thai Red Curry Paste
Makes ~12 oz of curry paste
Remove stems and place in a glass bowl:
3 large, dried New Mexico Chili Peppers
10 small, dried chiles de arbol
Cover chili peppers with boiling water and let rest 10 minutes, then drain. *(yes, you can use fresh hot peppers, just use three large and 10 small fresh ones, coarsely diced, instead of re-hydrating)*
In a frying pan, heat over medium heat, just until fragrant (usually 1-2 minutes):
1 Tbsp ground coriander
1 tsp ground cumin
In a blender or food processor, place the following:
1/2 cup shallots, coarsely chopped
1/4 cup minced garlic
1 Tbsp fresh ginger root, peeled and coarsely diced
1/4 cup fresh cilantro (optional)
1 tsp lobster bouillon base (I find lobster bouillon in a jar on the shelf near the chicken bouillon.)
1/2 tsp pepper
1/2 tsp salt
coriander & cumin, from above
chili peppers, from above, drained
1/2 cup avocado oil (or other oil good for cooking)
Process the curry paste well, blending until nice and smooth. You can store this in a glass jar in the refrigerator for a couple weeks, or freeze for up to a year. I like to freeze it flattened in a ziploc bag, so then I can break off pieces when I want to use them. This is great to use in rice & vegetables, to make a pumpkin-curry soup, to make a regular curry dish w/ meat & vegetables. I've even served it alongside a pork carnitas spread, and it added a nice bit of spice to the meal.
My favorite thing to do with this red curry paste is to saute up fresh vegetables and add in cooked rice, salt, pepper, and a few Tbsp of thai red curry paste, to taste. Each time I've made the vegetables and rice it's gotten rave reviews, and lots of people going back for seconds!
A delicious homemade Thai red curry paste.
Homemade Thai Red Curry Paste
Makes ~12 oz of curry paste
Remove stems and place in a glass bowl:
3 large, dried New Mexico Chili Peppers
10 small, dried chiles de arbol
Cover chili peppers with boiling water and let rest 10 minutes, then drain. *(yes, you can use fresh hot peppers, just use three large and 10 small fresh ones, coarsely diced, instead of re-hydrating)*
In a frying pan, heat over medium heat, just until fragrant (usually 1-2 minutes):
1 Tbsp ground coriander
1 tsp ground cumin
In a blender or food processor, place the following:
1/2 cup shallots, coarsely chopped
1/4 cup minced garlic
1 Tbsp fresh ginger root, peeled and coarsely diced
1/4 cup fresh cilantro (optional)
1 tsp lobster bouillon base (I find lobster bouillon in a jar on the shelf near the chicken bouillon.)
1/2 tsp pepper
1/2 tsp salt
coriander & cumin, from above
chili peppers, from above, drained
1/2 cup avocado oil (or other oil good for cooking)
Process the curry paste well, blending until nice and smooth. You can store this in a glass jar in the refrigerator for a couple weeks, or freeze for up to a year. I like to freeze it flattened in a ziploc bag, so then I can break off pieces when I want to use them. This is great to use in rice & vegetables, to make a pumpkin-curry soup, to make a regular curry dish w/ meat & vegetables. I've even served it alongside a pork carnitas spread, and it added a nice bit of spice to the meal.
My favorite thing to do with this red curry paste is to saute up fresh vegetables and add in cooked rice, salt, pepper, and a few Tbsp of thai red curry paste, to taste. Each time I've made the vegetables and rice it's gotten rave reviews, and lots of people going back for seconds!
I cover and store the curry paste in the refrigerator for a couple weeks, using in all sorts of dishes!
Thai red curry pumpkin soup - homemade pumpkin soup with a healthy dollop of homemade red curry paste and 1 cup canned coconut milk mixed in, topped with scallions, cilantro and cooked chicken. So easy, and so delicious, and was perfect for a bookclub luncheon.
Intereesting thoughts
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