Authentic Thai Red Curry Paste Recipe ( )

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Rating: 4.0; Vote: 1

After you make this Thai red curry paste recipe, you'll be able to make other extremely tasty Thai dishes. Here's the full recipe: Thai curry pastes make the base or foundation for numerous Thai dishes, from soups, to curries, to stir fries. You can easily go to the market in Thailand and buy freshly made pastes, but they just don't taste nearly as fresh as if you make it yourself. Also, you could go to the supermarket and buy your Thai curry paste in a can or plastic tub, but again, it would lack the fresh flavors that you'll get when you make it fresh yourself. In this recipe, I'll be making Thai red curry paste, known in Thai as prik gaeng ped. It's a combination of dried red spur chilies, with a host of other ingredients that include shallots, kaffir lime peel, garlic, white pepper, among other ingredients. There are a couple of ways to make this Thai red curry paste recipe, but I think the best method is by hand, using an authentic Thai mortar and pestle to grind all the ingredients to a paste consistency. This does take some serious work, but the effort of slowly pounding the paste, ensures all the ingredients are pounded to perfection and all the oils of everything are released. Making it by hand, this recipe will take about 20 - 30 minutes or more to prepare, so it does take some time and energy to make by hand, but I can assure you that the final taste is amazing. Alternatively if you don't have a Thai mortar and pestle, you could blend all the ingredients in a blender or food processor - but if you have the time and muscle, go for it by hand. Here are all the ingredients that you'll need in this Thai red curry paste (prik gaeng ped ): 3 teaspoons white pepper corns teaspoon cumin powder teaspoon coriander powder 8 dry red spur chilies (soaked in water for about 10 minutes to soften them) teaspoon salt 10 - 14 small cloves of garlic 5 small shallots (Thai shallots are the size of grapes, so it's about 2 tablespoons worth) 1 tablespoon finely sliced lemongrass 1 tablespoon finely sliced coriander roots 1 tablespoon finely sliced galangal Skin of kaffir lime teaspoon of shrimp paste The directions on how to make this recipe are pretty easy, as long as you have all the ingredients and the equipment you need. In Thailand you'll find all these ingredients at just about every market, they are extremely commonly used in Thai cooking. However, even in the United States, at Asian supermarkets, I've seen all these ingredients - so it shouldn't be hard to get everything together. Basically for the directions, all you have to do is first pound and mix the dry spices, including the white pepper, coriander powder and cumin, then set them aside. Then pound all the other ingredients together (watch the video for the best order, and just keep on pounding until you have a nice buttery Thai red curry paste. It took me about 20 minutes or more to get a nice paste, but the end result was so flavorful and so incredibly fragrant. Once you have made this Thai red curry paste, you can then go on to make a number of other Thai dishes that use this paste. One of my favorite Thai street food dishes is gai pad prik gaeng (recipe coming soon. Full recipe here
Date: 2019-08-19

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Comments and reviews: 10

Ron Rodriguez Jr
I had to substitute a few ingredients but I used this recipe as a major guideline. I could not find coriander root or kaffir limes. I ended up using whole coriander seeds and whole cardamom seeds along with cumin seeds when I ground the white peppercorns in my mortar and pestle. I used the zest of fresh organic limes in place of kaffir limes. HOWEVER, I DID find fresh galangal, fresh lime leaves, fresh lemongrass, and the same exact shrimp paste used in the video (it stinks. The lime leaves seemed to be the secret ingredient that gave my red curry paste that aroma and flavor that I love when I go out to eat Thai. The red Thai chilies I found at my local Asian grocery looked like the spir chilies I saw on the web so i used those after soaking and reconstituting them in hot water. I had to make due with regular grocery store shallots and garlic but they worked out fine. Though I had to get creative and substitute a few things, the overall end result was AMAZINGAs I boiled the paste in coconut milk, I added a few more lime leaves (whole, some Thai basil, some red bell peppers, and sliced bamboo shoots. It turned out better than most red curries I've eaten at Thai restaurants. I give this recipe a HUGE THUMBS UP for being a terrific guideline even with the lack of availability for some ingredients.
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Admin John
Dear Mark, my name is Johannes, I'm Dutch/Indonesian. I'm a great fan of your videos and I like to add them on my web blog and FB community. We live in Suphanburi, you may come over and have a coffee if you like; -) My Thai isn't as good as yours, even after 14 years. It think it has to do with the fact that my wife can speak English so well. Sent me a message and I will show you the 100 year old market, which is famous around here. Perhaps you would like to take a food video? I know all good restaurants and the bill is on me
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Ronan Mahony
Love Thai food, it is the best in the world and I fell in love with it the first time I visited two years ago. My top 5 favourite dishes are: 1. Tom Saap (Isaan soup made with pork, extremely sour, I love it)2. Yam Naem (Sour Pork Sausage Salad)3. Yam Kai Yeow Ma (Preserved egg salad. The eggs are black which can be off-putting but they are so creamy and delicious)4. Som Tam Puu (Papaya salad with Crab)5. Laap Moo (Minced Pork Salad)Have you tried all of the above Mark? I'd be interested to know
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Logan Rogers
Hi Mark. How necessary is the shrimp paste. I'm an American guy and my girlfriend is Malaysian and I'm making this Thai Red Curry Paste for her using a mortar and pestle. My thought process is that everything going into this is processed by hand, by me. but then there's the store bought shrimp paste. So, if it's absolutely necessary, I'll add it. Thanks
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Amer Zahid
Hi Mark, I'm a big fan of your blog and videos Can you tell me what is the difference between this red curry paste and another version called Country Style Red Curry paste? I have bought it off from Bangkok number of items and it has a distinctly aromatic and sweeter flavour. If you have a recipe for that than that would be cool to try as well. Thanks
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Garrin Boudreau
Hi Mark, I teach Thai cooking classes here in Nova Scotia, I have sourced some pretty fresh ingredients locally but never found Kaffir Limes, have the whloe fresh leaves that are frozen but never the whole limes. what would you suggest i use for the red curry paste s a sub for the kaffir lime? Tks
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Yev Zebrov
Do you know what I can replace red spur chilies with? I live in Bay Area in California and can't seem to find red spur chillies anywhere either around me or online. Do you know how I could get my hands on some, or if there's a good substitute?
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Kelly Denstitt
Thanks again Mark, for your recipe of the dish you maide. I enjoy all your videos and hearing talk about all different kinds of food. Keep them coming I look forward to your videos all the way from Yuma, Arizona. With respect
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estefania
When I saw this. OMG, made me miss my parents' so much My mom taught me all this and add those small egg plants, mackerels. side dishes of fresh veggiesyass And to top it of a hot bowl of rice it's like heaven
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realessence
It's very impressive that you made the curry paste from scratch. It's a bit of hard work, so we often buy the ready-made ones from the market. Now I'm learning from you how to make it properly. Thanks.
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