Advertisement
  • Newsletter
  • Subscribe

Red curry paste

0

  • Prep Time10 min
  • Total Time10 min
  • Makes3 /4 cup (175 mL)
By Chatelaine

Ingredients

  • 20 dried red chilies, or 2 tbsp hot-red-chili-flakes

  • 28 g dried galangal, about 1/2 cup

  • 4 makrut-lime leaf

  • 2 stalks lemongrass

  • 5 shallots

  • 1/2 tsp ground cumin seed

  • 1 tbsp ground coriander

  • 2 tsp shrimp paste

  • 1/2 cup oil

Instructions

  • In a small dish, cover whole seeded chilies or hot red pepper flakes with cold water. In another small dish, cover galangal, a root similar to ginger, with hot water. Let sit 20 minutes, then drain both. Then, place in the smallest blender or chopper jar you have.

  • Meanwhile, remove thick central ribs and chop lime leaves. Remove deeper green portion of lemon-grass and discard or save to use in soup stock. Finely chop remaining paler green portion. Peel and coarsely chop shallots. Then, add shallots along with spices and shrimp paste to blender jar.

  • Whirl several times, stopping to scrape down the sides as needed, until finely chopped. Then, with blender running, drizzle in oil. Whirl, stopping to scrape down sides as needed, until finely ground. Spoon into a glass jar, packing down slightly to push out air. Screw on top and refrigerate until needed.

Nutrition (per serving)

Protein 0.2g, Carbohydrates 0.8g, Fat 2.4g.

Less fiery than the red curry paste sold in both jars and packages in many supermarkets, this homemade version will keep for months in the refrigerator.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.