Red Curry Paste Recipes

RED CURRY PASTE

I like to make my own curry paste. This way I know that the compliments I get for my curries are entirely up to myself. The good thing is that the paste keeps for a couple of weeks in the fridge and can be frozen. The paste makes wonderful presents too. I give them away together with coconut milk, some kaffir lime leaves (I have my own plant), and some ideas how to use it. I also tell them that they can wrap whatever they won't use in tin foil and freeze. The recipe comes from Madhur Jaffrey's Curry Bible, a wonderful book. You will find coriander with roots in Asian stores, but don't worry if you can't find the roots, Madhur Jaffrey writes that you can use a small handful of the leaves instead. However, your paste then won't be as red as when using the roots. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs.

Provided by tigerduck

Categories Peppers

Time 1h10m

Yield 10 tablespoons, 8 serving(s)

Number Of Ingredients 11

Red Curry Paste image

Steps:

Soak the chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes).
Put the chillies together with their soaking liquid, into a blender, along with all the remaining ingredients in the order listed.
Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
What you do not use immediately should be refrigerated or frozen.

Ingredients

10 -12 hot dried red chilies (of the long cayenne variety)
5 garlic cloves, peeled and chopped
1 tablespoon fresh lemongrass, that has been thinly sliced crossways
3 slices galangal (thin slices, fresh or frozen) or 3 slices ginger (thin slices, fresh or frozen)
1 slice fresh kaffir lime rind (I've never used it)
6 -8 coriander roots, washed well and coarsely chopped
fresh ground white pepper
1/4 teaspoon shrimp paste, chopped or 1/4 teaspoon anchovy, from a can chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons bright red paprika

THAI RED CURRY PASTE

Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.

Provided by Ajlake

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 4

Number Of Ingredients 14

Thai Red Curry Paste image

Steps:

Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g

Ingredients

5 dried red chile peppers, or to taste
2 onions, cut into chunks
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil, or more as needed
1 tablespoon chopped garlic
1 tablespoon ground coriander
2 teaspoons lemon zest
2 teaspoons ground cumin
2 teaspoons shrimp paste
2 teaspoons paprika
1 teaspoon whole black peppercorns
1 teaspoon lemon grass powder
1 teaspoon ground turmeric
1 teaspoon salt

RED CURRY PASTE (GAENG PET)

Make and share this Red Curry Paste (Gaeng Pet) recipe from Food.com.

Provided by Latchy

Categories Thai

Time 20m

Yield 6 tablespoons

Number Of Ingredients 11

Red Curry Paste (Gaeng Pet) image

Steps:

Using mortar and pestle or grinder blend all the ingredients together until they form a smooth paste.
You should have about 6 tablespoons.

Nutrition Facts : Calories 30.3, Fat 0.3, Sodium 394, Carbohydrate 6.6, Fiber 1.1, Sugar 3.2, Protein 1.4

Ingredients

8 long dried red chilies, deseeded and chopped
1 teaspoon coriander powder
1/2 teaspoon ground cumin
1 teaspoon white pepper
2 tablespoons chopped garlic (about 4 cloves)
2 stalks lemongrass, finely chopped (only the white part)
3 coriander roots, chopped
1 teaspoon kaffir lime zest or 1 teaspoon finely chopped fresh lime leaves
1 inch galangal, chopped
1 teaspoon salt
2 teaspoons shrimp paste

RED CURRY PASTE

Red curry paste.

Provided by Mama J

Categories Thai Recipes

Time 30m

Yield 4

Number Of Ingredients 14

Red Curry Paste image

Steps:

Soak 10 large dried red chile peppers in water for 15 minutes.
Combine soaked peppers, dried peppers, shallot, garlic, galangal, cilantro, lemongrass, salt, lime leaves, pepper, cumin, coriander, and cardamom in a large mortar and grind with a pestle. Add shrimp paste and continue to grind until paste is smooth.

Nutrition Facts : Calories 31.2 calories, Carbohydrate 5.9 g, Cholesterol 2.5 mg, Fat 0.5 g, Fiber 1.5 g, Protein 1.6 g, Sodium 1171.2 mg, Sugar 0.3 g

Ingredients

10 large dried red chile peppers, seeded
3 peppers dried red chile peppers, seeded
3 tablespoons chopped shallot
2 tablespoons chopped garlic
1 tablespoon chopped galangal
1 tablespoon chopped fresh cilantro
2 teaspoons finely chopped lemongrass
2 teaspoons salt
1 teaspoon kaffir lime leaves
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cardamom
1 tablespoon shrimp paste

THAI RED CHICKEN CURRY

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Provided by THEKNACKEREDCHEF

Categories World Cuisine Recipes Asian Thai

Time 20m

Yield 4

Number Of Ingredients 10

Thai Red Chicken Curry image

Steps:

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g

Ingredients

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

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EASY RED CURRY PASTE | MINIMALIST BAKER RECIPES

Web May 01, 2017 Set aside. To a food processor (or blender with a narrow base), add crushed spices, red bell pepper, red chilies, lemongrass, …
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Calories 18 per serving
Category Sauce

If using whole coriander, cumin seeds, and black peppercorns, add to a small skillet and toast over medium-low heat for 4-5 minutes or until fragrant and slightly deeper in color, shaking / stirring occasionally. Be careful not to burn! If using powder, skip this step.
Once seeds are toasted, add to a mortar and pestle and loosely crush. If you don't have a mortar and pestle, slightly cool the seeds, add them to a sandwich bag, and crush with a rolling pin or a heavy pan. Set aside.
To a food processor (or blender with a narrow base), add crushed spices, red bell pepper, red chilies, lemongrass, ginger, garlic, turmeric, sea salt, lemon juice, lime zest + juice, green onions (or shallot), oil / water, and maple syrup (or other sweetener).
Blend / mix until a paste forms, scraping sides down as needed. The lemongrass can be difficult to grind at first, but give it time!

Red Curry Paste Recipes

RED CURRY PASTE

THAI RED CURRY PASTE

RED CURRY PASTE (GAENG PET)

Make and share this Red Curry Paste (Gaeng Pet) recipe from Food.com.

RED CURRY PASTE

Red curry paste.

THAI RED CHICKEN CURRY

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

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