Red Curry Paste (Thai Homestyle)

Name: Red Curry Paste (Thai Homestyle)
Ingredients: 20–30 (deseeded for milder) Dried red chilies (guajillo or Thai); 10 cloves Garlic; 6–8 Shallots; 3 stalks chopped Lemongrass (white part only); 30 g chopped Galangal; from 4 leaves Kaffir lime zest; 2 tbsp chopped Coriander root; 1–2 tsp toasted Shrimp paste (belacan); 1 tsp Salt; 1 tsp each (toasted & ground) Coriander seeds & cumin seeds

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesRedCurryPasteThailandChiliPasteAromaticFromScratchSpicy

Nutrition (per serving)

60Calories

2 gProtein

8 gCarbs

4 gFat

2 gSugar

800 mgSalt

Ingredients

20–30 (deseeded for milder) Dried red chilies (guajillo or Thai)
10 cloves Garlic
6–8 Shallots
3 stalks chopped Lemongrass (white part only)
30 g chopped Galangal
from 4 leaves Kaffir lime zest
2 tbsp chopped Coriander root
1–2 tsp toasted Shrimp paste (belacan)
1 tsp Salt
1 tsp each (toasted & ground) Coriander seeds & cumin seeds

Method

Soak dried chilies in hot water 20–30 min → drain → chop.
Toast shrimp paste in dry pan until fragrant → cool.
In mortar & pestle (traditional) or food processor: pound/grind chilies + salt → add garlic, shallots, lemongrass, galangal, lime zest, coriander root → pound to paste.
Add toasted shrimp paste + ground coriander/cumin → pound/grind until very smooth.
Store in jar topped with thin oil layer → refrigerate up to 2 weeks or freeze in ice cube trays up to 3 months.
Use 2–4 tbsp per curry (adjust for heat) — aromatic homemade Thai red curry paste.