Ingredients
1 jar(s)
Thai Red Curry Paste
- 1 tablespoon coriander seeds
- 2 teaspoons cummin seeds
- 1 teaspoon black pepper
- 3 cloves garlic, Peeled
- 2 brown onions, Peeled and Halved
- 5-10 Fresh Red Chillies (the amount depends on your taste, I used 7 and I like that flavour), Deseeded (keep the seeds in if you want it hot)
- 1 piece galangal root, Fresh, or Frozen (about 1 tablespoon)
- 4 stalks Lemon grass, Roughly chopped (white part only)
- 1/2 bunch Coriander Roots and Stems (no leaves), Fresh or Frozen
- 1 tablespoon Kaffir Lime Zest, Normal limes are an ok substitute
- 6 Kaffir lime leaves, Leaf Stems Removed
- 1 teaspoon turmeric
- 2 teaspoons paprika
- 40 grams peanut oil, or Alternative if nut allergic
- 10 grams Dried shrimp paste, 20g of Soya or Fish Sauce would be ok to substitute
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6
5min
Preparation 2minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
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Recipe's preparation
Place black peppercorns, coriander and cumin seeds into the mixing bowl and dry fry 5 minutes/Varoma/speed 1, then mill for 60 seconds/speed 10 and set aside.
Place shrimp paste into the mixing bowl with peanut oil and sauté 3 minutes/100/speed 1.
Add into the mixing bowl, chilies, onion, garlic, lemons grass, galangal, coriander roots and stems, lime rind and lime leaves Blend to a paste, 30 seconds/speed 8, scrape down the bowl and repeat.
Add paprika, turmeric and reserved milled seeds. Blend 30 seconds/speed 4, scrape down the bowl and repeat.
Place the contents of the mixing bowl into a sterilized jar and refrigerate. It should last up to 6 months.
Method
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
Freeze this paste into 100g lots (about what you need for a curry) and you will always have this fanatsic paste on hand!
This recipe is based off Charmaine Solomon's Red Curry Paste
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentYum! This recipe is so easy and very tasty. Thanks...
Yum! This recipe is so easy and very tasty. Thanks for the recipe.
Amazing paste! So easy and so tasty!
Amazing paste! So easy and so tasty!
Tasty
Tasty
Love this recipe. Thanks so much for sharing. As...
Love this recipe. Thanks so much for sharing. As in a previous comment, I freeze in 100g portions in zip lock bags. Yum Yum Yum
Easy and tasty
Easy and tasty
[size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]
Thai Red Curry Paste - Omg.. smells amazing!...
Thai Red Curry Paste - Omg.. smells amazing!
First time making anything like this before.
Took a bit of time as I had nothing prepared and have never used lemongrass stalks before hahaha.
Made about 480gm of paste.. so a few curries here. Just have to work out how much I like and go from there.
Can be stored in fridge for about 6 months... not sure it would last that long though - think I maybe addicted.
Just about to pop in some ice cube trays and freeze.
A delicious curry Liz I did substitute ginger for...
A delicious curry Liz. I did substitute ginger for galangal but was still fabulous. Will definitely be making again as my chilli bush is overflowing
Smells FABULOUS!! Had to substitute ginger for...
Smells FABULOUS!! Had to substitute ginger for galangal and Vietnamese Mint for Corinader as we had none of either. Made four small jars. Looking forward to dinner tonight. Thanks for the recipe
thank you
thank you
Amazing. My only issue was
Amazing. My only issue was that I should blend down the galangal more
Fabulous! Fresh and healthy.
Fabulous! Fresh and healthy. Used it to make a chicken curry tonight, and will freeze lots of 100 grams in individual ziplock bags.
I used 8 medium sized home grown chillies (medium heat), and haphazardly removed the seeds from most of them to leave some zing in! I used the zest of one small kaffir lime, which was about 1.5 tablespoons (I have a kaffir lime tree and froze last year's harvest - they're perfectly usable from frozen!)
Thanks for translating a great recipe!
Great recipe. I used this to
Great recipe. I used this to make a duck thai red curry, delicious! Will be using again.
Great paste. I used 5 of the
Great paste. I used 5 of the big red chillies as I had no idea of how hot it would be (and my 21 month old eats what we eat). It probably wasn't enough and didn't really give any heat, so will add more next time.
An authentic recipe and so much better than store bought. I froze my paste in batches of 50gm in little containers for use next time. Will definitely make again
That's great Julie, I like
That's great Julie, I like that about it too as I find the commercial ones very salty it does give you much more control... Thanks so much for commenting and rating my recipe Liz xxx
Don't forget to check out my website at www.themotherhubbardscupboard.com for pictures and lots of other great tips to save you money on your weekly food bills.
Just made this today and used
Just made this today and used it to cook up a slow cooker beef (gravy beef, sweet potato, cauliflower, leeks, and coconut milk) ... yummo!! Very nice. I like that it doesn't have salt in it, like the commercial ones, that way I can add just the amount I want for the dish at hand.
“I’m very clear that everyone in the world loves me. I just don’t expect them to realize it yet.” - Byron
I have some recipes on my
I have some recipes on my blog but I use it to marinate chicken and then steam it into the Varoma
liz xx
Don't forget to check out my website at www.themotherhubbardscupboard.com for pictures and lots of other great tips to save you money on your weekly food bills.
Very tasty! Thank you for
Very tasty! Thank you for sharing. Apart from using the paste to make Red Thai Curry do you add it into anything else?
Thanks so much Yolanda, I'm
Thanks so much Yolanda, I'm so glad you liked it... It's one of my favs that I use all the time... And thank you for taking the time to leave a comment
Liz xx
Don't forget to check out my website at www.themotherhubbardscupboard.com for pictures and lots of other great tips to save you money on your weekly food bills.
Delicious!! We made this
Delicious!! We made this paste then took most out of the bowl. Added some coconut cream, coconut milk, beef strios, mushrooms and capsicum cooked for 45 minutes and served with rice. Quick easy meal with stuff we had at home no shopping trip required!
(I used 7 dried chillies with seeds hence need for extra coconut milk)
Thanks peaches! So glad you
Thanks peaches! So glad you do!!!
Don't forget to check out my website at www.themotherhubbardscupboard.com for pictures and lots of other great tips to save you money on your weekly food bills.
LOVE IT
LOVE IT
Thanks so much Tarahkaia.. I
Thanks so much Tarahkaia.. I think so too Liz xx
Don't forget to check out my website at www.themotherhubbardscupboard.com for pictures and lots of other great tips to save you money on your weekly food bills.
Great Recipe... very
Great Recipe... very Authenictic and easy to make! Thanks so much for sharing!