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Thai Red Curry Paste


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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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Recipe's preparation

    Method
  1. 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.

     

  2. Place shrimp paste into the mixing bowl with peanut oil and sauté 3 minutes/100/speed 1.

     

  3. 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.

     

  4. Add paprika, turmeric and reserved milled seeds. Blend 30 seconds/speed 4, scrape down the bowl and repeat.

     

  5. Place the contents of the mixing bowl into a sterilized jar and refrigerate. It should last up to 6 months.

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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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • Amazing paste! So easy and so tasty!

    Submitted by Wenge on 22. March 2020 - 18:49.

    Amazing paste! So easy and so tasty!

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  • Tasty

    Submitted by Agnies on 17. December 2017 - 07:48.

    Tasty tmrc_emoticons.)

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  • Love this recipe. Thanks so much for sharing. As...

    Submitted by Grumpymum on 16. October 2017 - 22:01.

    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 tmrc_emoticons.)

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  • Easy and tasty

    Submitted by Melinda Hutchison on 5. September 2017 - 09:28.

    Easy and tasty

    [size= 10pt; font-family: 'Arial','sans-serif']Melinda Hutchison [/size][size= 10pt; font-family: 'Arial','sans-serif']| Customer I[/size]

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  • Thai Red Curry Paste - Omg.. smells amazing!...

    Submitted by SarahFishburn on 16. July 2017 - 11:22.

    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.

    THAI RED CURRY PASTETHAI RED CURRY PASTE

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  • A delicious curry Liz I did substitute ginger for...

    Submitted by Burnside on 13. June 2017 - 18:51.

    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 Smile

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  • Smells FABULOUS!! Had to substitute ginger for...

    Submitted by BeesAreCool on 17. April 2017 - 14:21.

    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

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  • thank you

    Submitted by iulisimo on 10. January 2017 - 05:42.

    thank youCooking 6

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  • Amazing. My only issue was

    Submitted by SarahM on 18. November 2016 - 12:07.

    Amazing. My only issue was that I should blend down the galangal more 

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  • Fabulous! Fresh and healthy.

    Submitted by Megsy13 on 29. November 2015 - 01:09.

    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! 

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  • Great recipe.  I used this to

    Submitted by ashbyrne78 on 6. November 2015 - 04:16.

    Great recipe.  I used this to make a duck thai red curry, delicious!  Will be using again.

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  • Great paste. I used 5 of the

    Submitted by amyk11 on 20. September 2015 - 20:50.

    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

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  • That's great Julie, I like

    Submitted by Liz Connolly on 15. August 2015 - 22:54.

    That's great Julie, I like that about it too as I find the commercial ones very salty tmrc_emoticons.-) it does give you much more control... Thanks so much for commenting and rating my recipe tmrc_emoticons.-) 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.  


     

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  • Just made this today and used

    Submitted by Julie Lawrence on 15. August 2015 - 19:04.

    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

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  • I have some recipes on my

    Submitted by Liz Connolly on 13. June 2015 - 21:20.

    I have some recipes on my blog tmrc_emoticons.-) but I use it to marinate chicken and then steam it into the Varoma tmrc_emoticons.-)

    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.  


     

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  • Very tasty! Thank you for

    Submitted by Janine TM5 on 13. June 2015 - 21:13.

    Very tasty! Thank you for sharing. Apart from using the paste to make Red Thai Curry do you add it into anything else? 

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  • Thanks so much Yolanda, I'm

    Submitted by Liz Connolly on 2. June 2015 - 23:51.

    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 tmrc_emoticons.-)

    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.  


     

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  • Delicious!! We made this

    Submitted by Yolandac31 on 2. June 2015 - 20:55.

    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)

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  • Thanks peaches! So glad you

    Submitted by Liz Connolly on 28. March 2015 - 23:34.

    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.  


     

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  • LOVE IT

    Submitted by Peaches Repacholi on 27. March 2015 - 12:14.

    LOVE IT

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  • Thanks so much Tarahkaia.. I

    Submitted by Liz Connolly on 4. February 2015 - 12:07.

    Thanks so much Tarahkaia.. I think so too tmrc_emoticons.) 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.  


     

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  • Great Recipe... very

    Submitted by Tarahkaia on 3. February 2015 - 14:42.

    Great Recipe... very Authenictic and easy to make! Thanks so much for sharing!

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