Saturday, July 28, 2012

Thai Red Curry Paste

Hi People, 

Weekend again, and I want to bring a twist in my usual curry. Well what better than adding a pinch of Thai base to my Indian curry. 

Sharing with you today, a simple Thai Red Curry Paste recipe

Here you go ..

  • Byadgi Dried Red Chillies  (15) / Kashmiri Chillies (15)/ Regular Dry Red Chillies (7)
  • 1 stalk of Lemongrass 
  • peel of 1 regular lime
  • hand full of coriander leaves 
  • 1 inch pealed ginger
  • 1/2 pealed red onion
  • 6 cloves of pealed garlic 
  • 2 tbsp of lime juice 
  • 1/2 tbsp white peppercorn powder
  • Salt for seasoning 


  • Soak byadgi or kashmiri dried red chillies in 1/2 cup hot water for 20 minutes. If using regular dried red chillies, remove the seeds before soaking to reduce the spiciness. After 15 -20 minutes drain water and keep the chillies aside
  • Prepare lemongrass- cut & discard the root. Peel the outermost layer & chop them into discs
  • Peel the outermost rind of a lime. Take care not to peel the white layer underneath the skin, as that will make the curry bitter. We want only the outer thin green layer
  • Now take everything into a blender add 3-4 tbsp water and blend until fine
Your Thai red curry paste is ready for use 

You can add it to hot oil and add some coconut milk and vegetables/ chicken/ meat to make a sumptious thai curry 

Hope you enjoy it!! 

Happy Eating :)

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