Thai Red Paste and Thai red curry from scratch

on
When it comes to Thai red curry there is thai red curry spice mix called thai red curry paste and actual curry making process


Part 1 :Thai red curry paste


Ingredients

    Dried large red  chilies, seeded* -16 large  or 20g
    Dried chilies, seeded* - 8 small or 10g
    Sea salt -1 tsp
    white peppercorns - 1/2 tsp
    shallots-heaping 1/2 cup or 70gm
    Garlic -   6 gloves or 30gm
    Lemongrass -3 Tbsp chopped or 1 stalk
    Galangal -      2 Tbsp chopped or 15gram
    Cilantro roots -4 (or use about 12 cilantro stems)
    Kaffir lime zest**- 2 tsp chopped or 10gm
    shrimp paste -2 tsp or 10 ml 
   coriander seeds - 2tsp or 10ml
   cumin seeds - 1 tsp or 5 ml

*Large dried chilies are mild, while the small ones are spicy, so you can control the curry paste’s spiciness by adding more or less of the small ones. If you can only find the small ones, make sure you remove all the seeds, and use about 7 for medium spiciness and up to 15

**If you don’t have kaffir lime zest, you can add 2-3 kaffir lime leaves to the curry, torn into chunks, about 3 minutes before the curry is done. Or substitute regular lime zest into the curry paste.

Preparation

Cut chilies into chunks, remove the seeds, then grind in a coffee grinder until fine.

In a heavy-duty mortar and pestle, add lemongrass, galangal, cilantro roots, kaffir lime zest, white peppercorns and salt. Pound until fine.

Add ground chilies and mix.

Add garlic and shallots, pound until fine.

Add shrimp paste, pound to mix.

You can always double the the mix when making and freeze the paste in multiple serving containers and store in the freezer for upto 4 months
this paste provides me 4 large portion of red curry paste...

Part 2:Making of red curry

INGREDIENTS

Serves 4

  • Bell pepper -1 cup
  • Onion -1/2 cup
  • Green peas -1/2 cup
  •  Green beans -1/2 cup
  • Tomato - 1 small cubed
  •  Coconut milk-1 ½ cup
  • Red curry paste (recipe above or store-bought) -4-6 Tbsp
  • Chicken -500 grams cut into thin slices
  • 1 cup chicken stock
  • 2 Tbsp fish sauce (if using store-bought paste, you may need more or less)
  • 2-3 Tbsp palm sugar, chopped
  • Thai basil -2-3 leaves


INSTRUCTIONS

  1. Wash and cut all the vegetables into desired size
  2. Heat a pan and add coconut oil,add curry paste and stir to break up lumps. Continue cooking and reducing over medium high heat until the curry paste looks shiny.
  3. Add chicken and toss to mix with the paste. cook until done.
  4. Add the coconut milk and chicken stock.
  5. Season with 1 Tbsp of the fish sauce and 2 Tbsp of the palm sugar.
  6. Stir to mix and simmer for about 8 minutes.
  7. Add all the veggies and cook for another 2 minutes.Make sure the vegetables dont over cook
  8. Remove from heat, taste and adjust seasoning with the remaining fish sauce and palm sugar as needed. Stir in Thai basil.
  9. Serve immediately with jasmine rice.

Comments

Post a Comment