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Old 06-10-2012, 11:41 AM   #1
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Red Curry Paste

Someone asked me to post some Thai curry paste recipes in another thread. This is a version of red. Enjoy!

Thai Red Curry Paste
Ingredients
3 oz dried New Mexico chilis
12 small hot chilis, such as arbol or Thai bird
1 Tbsp whole corriander seed
1-1/2 Tbsp shrimp paste (available @ oriental markets) This gets double wrapped in foil, about a 2" square package.
3/4 C chopped shallots or red onion
1/2 C whole, peeled garlic cloves
1/2 Tbsp minced, fresh Kaffir lime peel or persian lime peel. I usually substitute key lime zest.
2 large stalks lemon grass, outer leaves discarded, using about the first 3" from the root end only. Cut into thin rounds.
!/2 C finely chopped, peeled fresh galanga or fresh ginger. I use frozen galanga.
Bring a small sauce pan of water to a boil. Stem and seed chilis. Cut in 1/2 lengthwise and remove as many veins as possible. Cut halves into 3/4" strips crosswise and reserve. Stem and shake out most of the seeds from the hot chilis or leave them if you really like spicy Thai. Cut the hot chilis into small pieces. When water comes to a boil, remove from heat, add all the chilis and let rehydrate for 30 minutes.
In a small skillet toast the corriander seeds until fragrent, making sure to shake the pan to prevent burning. Transfer seeds to a small bowl to cool. Place the skillet back over medium heat and add the packet of shrimp paste, cook for about 5 minutes, until fragrent, turning packet several times. Set asided to cool. Place the skillet back over medium heat, add the shallots and garlic. Dry fry until soft and slightly browned, anout 5 minutes. In a spice grinder, process the corriander seeds to a powder and transfer to a blender or food processer (metal blade). Add the lemon grass, lime zest, galanga, shallots and garlic to the blender. Add the cooled shrimp paste. Drain the chilis, keeping 1/2 cup of the liquid. Add chilis to the blender. Blend/process ingredients until a thick, smooth paste is formed. You will have to pause to scrape down the sides. You can add a couple Tbsp of soaking liquid to assist in the processing if it appears too thick. This recipe will give you about 1-1/2 cups. It will last about 1 month in an air tight container in the fridge or 3 months in the freezer.

You can add as much heat as you like. Simply add more hot chilis in the paste or fresh chilis in your final dish recipe.

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Old 06-11-2012, 10:04 AM   #2
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I admire you! Although I have almost all those ingredients hanging around in my kitchen or freezer, I have never made my own!

I just use the canned stuff. But yours has the added virtue of controlling heat and salt, the two dimensions that annoy me about canned Thai curries.

I think you have inspired me to experiment on a rainy Sat. afternoon!


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Old 06-11-2012, 11:35 AM   #3
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Quote:
Originally Posted by CraigC View Post
Someone asked me to post some Thai curry paste recipes in another thread. This is a version of red. Enjoy!

Thai Red Curry Paste
Ingredients
3 oz dried New Mexico chilis
12 small hot chilis, such as arbol or Thai bird
1 Tbsp whole corriander seed
1-1/2 Tbsp shrimp paste (available @ oriental markets) This gets double wrapped in foil, about a 2" square package.
3/4 C chopped shallots or red onion
1/2 C whole, peeled garlic cloves
1/2 Tbsp minced, fresh Kaffir lime peel or persian lime peel. I usually substitute key lime zest.
2 large stalks lemon grass, outer leaves discarded, using about the first 3" from the root end only. Cut into thin rounds.
!/2 C finely chopped, peeled fresh galanga or fresh ginger. I use frozen galanga.
Bring a small sauce pan of water to a boil. Stem and seed chilis. Cut in 1/2 lengthwise and remove as many veins as possible. Cut halves into 3/4" strips crosswise and reserve. Stem and shake out most of the seeds from the hot chilis or leave them if you really like spicy Thai. Cut the hot chilis into small pieces. When water comes to a boil, remove from heat, add all the chilis and let rehydrate for 30 minutes.
In a small skillet toast the corriander seeds until fragrent, making sure to shake the pan to prevent burning. Transfer seeds to a small bowl to cool. Place the skillet back over medium heat and add the packet of shrimp paste, cook for about 5 minutes, until fragrent, turning packet several times. Set asided to cool. Place the skillet back over medium heat, add the shallots and garlic. Dry fry until soft and slightly browned, anout 5 minutes. In a spice grinder, process the corriander seeds to a powder and transfer to a blender or food processer (metal blade). Add the lemon grass, lime zest, galanga, shallots and garlic to the blender. Add the cooled shrimp paste. Drain the chilis, keeping 1/2 cup of the liquid. Add chilis to the blender. Blend/process ingredients until a thick, smooth paste is formed. You will have to pause to scrape down the sides. You can add a couple Tbsp of soaking liquid to assist in the processing if it appears too thick. This recipe will give you about 1-1/2 cups. It will last about 1 month in an air tight container in the fridge or 3 months in the freezer.

You can add as much heat as you like. Simply add more hot chilis in the paste or fresh chilis in your final dish recipe.
Thanks! I like to control the heat and the salt. How important is the shrimp paste? I might not be able to find that...
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Old 06-11-2012, 11:55 AM   #4
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Just leave out the shrimp paste if you can't find it. Of the many dimensions of curry there will just be one less, but there will still be many.
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Old 06-11-2012, 06:42 PM   #5
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Quote:
Originally Posted by CWS4322 View Post
Thanks! I like to control the heat and the salt. How important is the shrimp paste? I might not be able to find that...
Most of the curry pastes require the shrimp paste. Would a picture of the jar help you find it? I have never made the curry paste without the shrimp paste, so I can't tell what difference it makes. IMHO, I can't imagine not using it.
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Red Curry Paste Someone asked me to post some Thai curry paste recipes in another thread. This is a version of red. Enjoy!:wink: [SIZE=2]Thai Red Curry Paste Ingredients 3 oz dried New Mexico chilis 12 small hot chilis, such as arbol or Thai bird 1 Tbsp whole corriander seed 1-1/2 Tbsp shrimp paste (available @ oriental markets) This gets double wrapped in foil, about a 2" square package. 3/4 C chopped shallots or red onion 1/2 C whole, peeled garlic cloves 1/2 Tbsp minced, fresh Kaffir lime peel or persian lime peel. I usually substitute key lime zest. 2 large stalks lemon grass, outer leaves discarded, using about the first 3" from the root end only. Cut into thin rounds. !/2 C finely chopped, peeled fresh galanga or fresh ginger. I use frozen galanga. Bring a small sauce pan of water to a boil. Stem and seed chilis. Cut in 1/2 lengthwise and remove as many veins as possible. Cut halves into 3/4" strips crosswise and reserve. Stem and shake out most of the seeds from the hot chilis or leave them if you really like spicy Thai. Cut the hot chilis into small pieces. When water comes to a boil, remove from heat, add all the chilis and let rehydrate for 30 minutes. In a small skillet toast the corriander seeds until fragrent, making sure to shake the pan to prevent burning. Transfer seeds to a small bowl to cool. Place the skillet back over medium heat and add the packet of shrimp paste, cook for about 5 minutes, until fragrent, turning packet several times. Set asided to cool. Place the skillet back over medium heat, add the shallots and garlic. Dry fry until soft and slightly browned, anout 5 minutes. In a spice grinder, process the corriander seeds to a powder and transfer to a blender or food processer (metal blade). Add the lemon grass, lime zest, galanga, shallots and garlic to the blender. Add the cooled shrimp paste. Drain the chilis, keeping 1/2 cup of the liquid. Add chilis to the blender. Blend/process ingredients until a thick, smooth paste is formed. You will have to pause to scrape down the sides. You can add a couple Tbsp of soaking liquid to assist in the processing if it appears too thick. This recipe will give you about 1-1/2 cups. It will last about 1 month in an air tight container in the fridge or 3 months in the freezer. You can add as much heat as you like. Simply add more hot chilis in the paste or fresh chilis in your final dish recipe. [/SIZE] 3 stars 1 reviews
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