Thai Red Curry Paste Recipe | Easy & Authentic | Rosa’s Thai (2024)

FAQs

What is Thai red curry paste made of? ›

Red curry paste is a versatile and flavorful base for a variety of Thai dishes. In its most basic form, it consists of red chili peppers, garlic, sea salt, lemongrass, turmeric, and shrimp paste (source).

If you're ready to take your Thai cooking to the next level, making your own Thai curry pastes is the way to go. Red curry paste is the most versatile paste in Thai cuisine, and I use it in many recipes. So if you were to only make one paste from scratch, this is the one!

What is Thai curry paste? A mix of fresh herbs and spices, including chillies, lemongrass, coriander root, garlic, shallots and a root called galangal that comes from the same family as ginger. They're crushed with a pestle and mortar or blitzed in a blender until they come together in a smooth, spicy paste.

Simply mix the curry paste with a little oil, brush it onto the meat, and let it sit before cooking. The paste will add flavor and help to tenderize the meat as it cooks.

Garlic, Red Chili Pepper, Soybean Oil, Lemongrass, Galangal Root (Thai Ginger), Salt, Shallot, Coriander Root, Kaffir Lime Peel & Spices.

The spiciest option, red curry paste is rich and fiery. Green curry paste is often considered the most popular of the three because it offers a mild, balanced flavor that is both rich and herbaceous. Yellow curry paste is heartwarming and slightly sweet and its spiciness can vary depending on the types of chilies used.

Coconut milk or cream:

For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.

Add in more dried spices.

While the store bought pastes may contain them, in my experience their aromas don't come through. So I've gotten in the habit of toasting a small amount of my own whole spices, pounding them into a powder in my mortar and pestle, then mixing that powder into my paste.

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you'd like.

What is the most popular Thai curry? ›

Green curry is considered the most popular curry in Thai cuisine. The green color of Thai green curry sauce has become more vibrant over the years with the addition of fresh coriander (cilantro), makrut lime leaf and peel, and basil.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Other Thai / Malaysian curry pastes such as, yellow curry, laksa or Massaman also work well as substitutes. Indian curry pastes including madras, korma and vindaloo can also be used. Just watch out as the intensity. Start with less than the recipe calls for and taste and add as needed.

Many of the ingredients used in Thai curry paste (and inThai food in general) have medicinal properties that have long since been used in traditional Thai herbal remedies. Using such ingredients in your everyday cooking not only ensures that your food is delicious but can help maintain a healthy body.

Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen brand is vegetarian. You can make your own if you're so inclined, though.

This dish is also known as 'the spicy curry', just a subtle hint that the dish packs a few fiery ingredients. It draws its name (and colour) from the large volume of red chillies used to make its paste.