Homemade Thai Red Curry Paste

The ingredients are so simple and fresh!

Coriander leaves: Fresh coriander leaves gives you the best flavor, earthy.

Shallots: This gives has a mild intense flavor to the curry paste, however, you can also substitute with red onions.

Lemongrass: I have used fresh lemongrass for this recipe, Trim the top and base of the stalk, you want to use only the bottom of the lemongrass. Peel the outer cover and use. This lemongrass has the most unique flavor to the curry paste. Some people say lemongrass can be substituted with the lemon zest to the zest flavor.

Galangal: the Galangal looks similar to ginger but it has a hard skin, the skin is slightly difficult to peel off. Galangal is widely available in the Asian section of your grocery store. You can also substitute with ginger.

Dry Red chilies: Usually for the chilies used for the Thai recipe are bird’s eye chili and cayenne peppers. The bird’s eye chili is very spicy, where as cayenne pepper is usually added for the color.I have used only Dry Red chili for the heat of the curry paste. I Soaked them in hot water, which helps for the easy blending.

Kaffir lime leaves: This one ingredient is epic for that curry paste. The leaves are extremely flavor and unique citrus flavor and that gives your Thai curry paste delicious.

Directions at nithisclickncook.com

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