Thai Red Curry Paste (Thermomix Method Included)

This is a delicious Thai curry paste that is easy to make if you have a good blender or a Thermomix… If you don’t and would like an arm work out, you could make this the traditional Thai was and use a Mortar and Pestle.

It may be a bit expensive to buy all the ingredients (lemongrass and kaffir lime in particular) but can I encourage you, if you like this sort of thing, to grab a pot and plant some lemon grass, it grows like a weed and is pretty hard to kill… just give it lots of sun! I grow my own Chillies and have a Kaffir Lime tree, so this turns into a very economical paste for me. I buy my Galangal (Galnaga) from my local Asian store in the freezer section, so it just stays there for when I need it, but I think I might see if I can plant some… it has definitely been tropical enough this summer for it to grow well. The other great thing about making it yourself, is if you have allergies, then you can monitor what goes into it and finally eat some yummy Thai food!

Frozen and ready for use!

I find it very difficult to grow coriander here in Queensland, as it keeps going to seed, so I only get the use of the leaves for about 3 weeks, then off it goes. SO now I dig it up wash off the root and freeze the stems and roots into approximate bunches. They are fantastic in the freezer and then nothing goes to waste. You could do the same thing to coriander that you buy in the shop. when you get it home, cut off the root and put it into the freezer straight away! This way, you aren’t wasting anything!

This recipe makes enough for about 3 – 4 curries, depending on how much you use! There is no reason why you couldn’t double the ingredients and make a big batch if you use it a lot.

Ingredients

1 Tablespoon Coriander Seeds

2 Teaspoons Cumin Seeds

1 Teaspoon Black Peppercorns

3 Cloves Garlic

2 Brown Onions (roughly chopped)

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 Galangal Root, Fresh, or Frozen (about 1 tablespoon)

4 Stalks Lemon grass, finely 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 chopped finely)

1 Teaspoon Ground turmeric

2 Teaspoons Paprika

40g peanut oil, or Alternative if nut allergic

10g Dried shrimp paste, (20g of Soya or Fish Sauce would be ok to substitute)

Method

1. Place Coriander and cumin seeds into a dry frying pan and fry until fragrant. Place fried seeds and pepper corns into a mortar and pestle or spice blender and mill until finely ground. (set aside for later)

2. Wrap shrimp paste in a piece of aluminium foil and put under the gill to roast. (set aside to cool)

3. Place all ingredients, including ground seed, corns and shrimp paste, into a good quality blender and mix until ingredients forms a paste. (you may need to stop start to make all ingredients move around, you could add a little water or extra oil, if you are having trouble)

4. Place the paste into a sterilised jar and refrigerate. It should last up to 6 months.

NB If you are making this in a mortar and pestle add ingredients one at a time to the mortar and grind with the pestle until all ingredients have formed a paste…. (this will take a while and a lot of muscle, but it is very satisfying if you like that sort of thing)

THERMOMIX METHOD

I have also posted this recipe on the Recipe Community, click HERE if you would like to go to that page

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 roasted shrimp paste into the mixing bowl with peanut oil and sauté 3 minutes/100/speed 1. (your house isn’t going to smell to great after this step 🙂

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.

Red Curry Paste is the base of so many great Thai dishes. Obviously Red Thai Curry, but also as a flavouring in many other Thai dishes, like Fish Cakes, Soups, Noodles or even as a marinade for fish and chicken. You might like to try the Chicken and Mango Curry  I recently posted, that uses this paste, it is very tasty!

This recipe is based on Charmaine Solomon’s Red Curry Paste that I have developed over time to one that I think has a great flavour. So enjoy making your dishes around this paste and spice up your mid week meals.

Enjoy Irresponsibly!

Liz xx

If you like this recipe you may enjoy these

Chicken and Mango Thai Curry (Thermomix Method Included)

101 ways with Chicken

Chilli Jam (Thermomix Method Included)

Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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