Prep 20 mins
Cook 0 mins
This one is from Keo's Thai Cuisine. We've been using it for several years now and it's billed as the "original" red curry paste. The shrimp paste is optional, and so it can be served to anyone who is allergic to shellfish, kosher or vegetarian. Some of the things it calls for can be found frozen in your local Asian market, such as the Thai ginger and the kaffir lime leaves. Please try to find the Thai ginger, also called Kha or Greater Ginger, as the other ginger will not give you the same results. Also, you will want to wear gloves to de-seed the chilies. My DH didn't the first time he made this and the next day, had lost all the feeling in his hands and couldn't figure out what had happened until he touched is eye.
- 15 -20 red chili peppers, seeded
- 2 stalks fresh lemongrass, coarsely chopped
- 5 shallots, thinly sliced
- 1 garlic clove
- 1 tablespoon ginger, coarsely chopped (Kha or greater ginger)
- 3 kaffir lime leaves, chopped
- 1⁄4 cup cilantro roots (also called Chinese parsley)
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground caraway seed
- 1⁄2-1 tablespoon fish sauce (to taste) or 1 teaspoon salt
- 1⁄4 teaspoon shrimp paste (optional)
- 2 tablespoons oil
- Combine the ingredients in a good processor and process until smooth. If a mortar and pestle is used, then add oil after all the other ingredients are ground. Refrigerate in a glass container for several months.
- We have found that this freezes well in either vacuum freezer bags such as the Reynold's brand, just spoon it in, let it get cold in the fridge, then suck the air out, or in the clear sided Rubbermaid freezer containers for up to 2 years. We prefer the bags, as they are more air tight and easier to store. We reseal them and pop them back into the freezer until we need it again.