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!
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
Method
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.
Liz xx
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I should get off my butt and get my garden on, so much tastier and economical using ingredients from your garden. I love red curry paste, but havent made the stuff since I was an apprentice. I always forget, is red hotter than green? Or is it opposite with chilli?
Hi Anna, yes you should… and the hotness of the chilli depends on the chilli… there are mild reds and hot reds, mild greens and hot greens… I generally use milder ones as they give great flavour with out too much heat! Liz xx
I do love to make my own curry paste. I can buy galangal from my local green grocer. I used to grow lemongrass and it’s true – it’s very hardy. You have some lovely flavours in your curry paste and what a great item to have in the fridge xx
Yes thanks Charlie… this is a great paste and I use it not just in curries, so it is always in the fridge… This batch has already gone, so I will be making another batch tomorrow 🙂 Liz xx
Oh, fabulous – Liz – love making my own pastes.
Well look at you, you have found the comment section and you are off… Thank you so much for popping in a commenting on my blog, I really appreciate it! I love your blog, I especially enjoy silent Sunday… Those organic apples did look very inviting 🙂 Liz xx