Recipe No 235 spice paste

Thai red curry paste, general purpose

Time

Prep:

Total:

Difficulty
very easy
Yield
20 serves • 300 g
Metric Imperial

Processes

  • Shallot, roughly chopped (2 tbsp)
    20 g
  • Lemongrass, minced (1 stalk)
    40 g
  • Red chilis, roughly chopped (2 pepper)
    60 g
  • Garlic, roughly chopped (4 cloves)
    12 g
  • Ginger, sliced (1 thumb-sized)
    9 g
  • Tomato purée (2 tbsp)
    30 g
  • Cumin, ground (1 tsp)
    2.5 g
  • Coriander, ground (¾ tsp)
    1.4 g
  • White pepper, ground (¼ tsp)
    0.6 g
  • Fish sauce (2 tbsp)
    36 g
  • Shrimp paste (1 tsp)
    5 g
  • Sugar (1 tsp)
    4.2 g
  • Chili powder (1 tbsp)
    8 g
  • Coconut milk (3 tbsp)
    45 g
  • Lime juice (2 tbsp)
    29 g
  1. 01
    Combine in the bowl of a food processor.
  2. 02
    Process to the consistency of a paste.
  3. 03
    Transfer to an air-tight container.
  4. 04
    Store in the fridge for 3 days before use to allow flavours to integrate.

Notes

In Thailand, curry pastes are made according to the dish in which they are used, so it is impossible to claim just one paste as being all things ‘Thai’. We think of this as a general-purpose paste.

If you would like a curry paste suitable for fish or shellfish, check out Thai red curry paste for fish and shellfish.

Storing

Keeps in the fridge for up to 5 days; freezer for 3 months

Categorisation

Category
spice paste
Meal
component
Cuisine
thai
Diet
low calorie low fat
Tags
chili chilli curry hot chili paste thai