Red Curry Paste

This yummy mixture is the foundation for making Thai Red Curry. It's way more fun to say you made it all from scratch!


1 1/2 Tbsp. Tomato Paste
3 Thai Chiles (If ya cant find 'em, use 1/4 tsp of Cayenne)
1 Lime
1 Large Clove of Garlic
1 Green Onion
1 Stalk of Lemon Grass, White/Yellow Part Only.
5 sprig-a-roos of Cilantro, Leaves Only
1 Thumb Sized Piece of Galangal (Thai Ginger)

You can usually find galangal at local specialty stores or asain markets. I get mine at a healthfood store. Galangal looks similar to ginger, but it is whiter and waxier. The taste is somewhat similar, so in a real pinch, you can use ginger. I don't particularly care for ginger, so I hold out for galangal.

Peel the galangal and toss it into a blender, food processor, or if you have one, a Magic Bullet (I love, love, love my Magic Bullet!). Next, wash the lime and take a 1 inch x 1/2 inch section of zest (try to only take the green part, as the white part makes it bitter). Add the zest, and half of the lime juice. Remove the stems from the cilantro and add the leaves to the mix. Add the garlic, tomato paste, chiles (I seed mine), Lemongrass, and the first 2 inches of the green onion.

I won't lie, making this paste was a little tricky. I first used my handy dandy Magic Bullet, but the mixture was to small and once it flung to the sides of the container, there was nothing left for the blades to chop. My suggestion would be to do as much as you can in a blender, food processor or magic bullet and then transfer to a mortar and pestle. Hooray for arm workouts!

See you at the Thai Red Curry recipe!!!


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