Homemade Red Curry Paste Without Lemongrass
This easy recipe for homemade red curry paste captures the vibrant flavors of Thai cuisine without the need for lemongrass. Using simple ingredients, you can whip up a fragrant and versatile curry paste that infuses your dishes with a rich, spicy aroma. Perfect for curries, marinades, or even sauces, this paste will elevate your cooking and impress your guests.
ingredients
- 6 dried red chili peppers, soaked in warm water
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon shrimp paste (optional)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- 1 teaspoon salt
steps
- 1.
Remove the stems and seeds from the soaked chili peppers, then chop them roughly.
- 2.
In a blender or food processor, combine the chopped chili peppers, minced garlic, minced ginger, ground coriander, and ground cumin.
- 3.
Add shrimp paste, soy sauce, brown sugar, lime juice, vegetable oil, and salt to the mixture.
- 4.
Blend the ingredients until a smooth paste forms, scraping down the sides as needed to ensure even consistency.
- 5.
Taste the paste and adjust seasoning if necessary by adding more salt or lime juice to suit your preference.
- 6.
Store the curry paste in an airtight container in the refrigerator for up to 2 weeks or freeze portions for later use.