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#Best thai red curry paste full#
#Best thai red curry paste plus#
#Best thai red curry paste free#

Only add small amounts (1 tbsp) of water or oil each time. If the ingredients don't blend together easily then add a bit of water or olive oil to help get it going. Blending the paste: Use a small blender to make the Thai red paste.Use the paste to make a Thai red Curry or transfer to a jar or sealable containers and refrigerate for 1 week or freeze for up to 3 months.Make sure to only add small amounts of water otherwise your paste will be too thin. If the blender has trouble getting going add another tablespoon of water. Start the blender and blend until a thick, smooth paste has formed.

#Best thai red curry paste plus#

Then add all of the ingredients plus 1 tablespoon of water.

Set up a small blender or smoothie maker.

Start by preparing the ingredients: Roughly chop the shallots, red chillies (seeds removed), and lemongrass, and peel and slice the garlic and ginger (if using fresh).

Lemongrass: You can substitute this for jarred lemongrass if preferred. Garlic: Use garlic paste or 2 cloves of garlic, if preferred.

#Best thai red curry paste free#

This recipe uses just ground coriander but feel free to add a bit of fresh coriander as well for a bit of extra flavour and a burst of colour.

Ground Coriander: Coriander is a great flavour in Thai paste and so I don't recommend that you substitute or leave it out. If not, ginger paste, jarred ginger or standard fresh ginger is just fine. Ginger: If you can get hold of galangal (Thai ginger) then definitely use that here. If you would prefer no spice at all then just replace the chillies with red bell pepper (capsicum). Use the smaller, thinner finger chillies for extra heat or use the larger red chillies for a milder flavour. For Thai red Curry paste, red chillies are required. So if you like it spicy then use hotter chillies. Red chillies: The chillies used here will ultimately determine how hot your curry is. To make this easy Thai red curry paste recipe you will need: Ingredient notes This recipe is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand. So all the more reason to make plenty of this amazing Thai red curry paste. Its also the starting point for making Thai yellow paste, Massaman curry paste, Massaman curry, Panang curry and Jungle curry. This paste takes just 10 minutes to make and its the best base for making a tasty, Thai red curry. Not only does it taste amazing but the fragrant aromas that fill the kitchen are just too good to miss. However, you just can't beat fresh homemade curry paste. Theres nothing wrong with the latter if you're short on time and ingredients. Most curry recipes will call for some kind of curry paste, whether thats homemade or out of a jar grabbed off the supermarket shelf. Use this easy Thai paste recipe in the base of a lovely homemade Thai red curry or jar it up and keep it in the fridge or freezer until its needed.

#Best thai red curry paste full#

Homemade Thai red curry paste, full flavoured and whipped up in just 10 minutes.