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Thai Red Curry Paste

Thai Red Curry Paste

Thai Red Curry paste is a staple of many authentic tasting Thai recipes.
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Prep Time 30 minutes
Cook Time 0 minutes
Course Sauces, street Food
Cuisine Thai

Ingredients
  

  • 20 g Dried Guajillo chillies
  • 10 g Dried Arbol chillies
  • 1 Red Onion
  • 1/2 Lemon Grass stalk
  • 2 inch Piece of Ginger
  • 3 cloves Garlic
  • 1 tsp Dried Coriander Leaf
  • 1/2 tsp Ground Pepper
  • 1 tsp Salt
  • 1 tbsp Soy Sauce
  • Zest of 1 small lime

Instructions
 

  • Soak the chillies in warm water for about 30 minutes and allow to drain. If you want a milder paste then remove the seeds alternatively, leave them in for a spicier taste.
  • Roughly chop the onions, garlic, ginger and lemon grass and add them with all the rest of the ingredients to a food processor.
  • Process until a smooth paste is achieved. If you have left the seeds in it will take a bit longer. I had to process it for about 20 minutes until smooth.
  • The paste is now ready to use but it will keep in the fridge for a few days if necessary, alternatively it can be frozen.
Keyword chilli, coriander, garlic, ginger, lemon grass, onions, soy sauce