Thai Red Curry Paste

One day my son Greg and I decided that we needed a really great Thai red curry paste in our repertoire. The flavour of homemade versus bought is simply not comparable! The speed and ease of making your own pastes and store cupboard basics are wonderful with Thermomix, and we never tire of the delight of eating something homemade and delicious. Our next recipe post will give you an example of how we use this Thai red curry paste in our kitchen although the possibilities are endless!

Traditionally the peel used in Thai curry paste is from a kaffir lime, but it can be hard to get hold of fresh kaffir limes unless you live in semi-tropical countries like Thailand or Australia. If kaffir limes are not available, a normal lime also works just fine. If you have a conservatory/sunroom, you could try growing a kaffir lime tree yourself!

This recipe is suitable for Thermomix TM6, TM5 and TM31.

ACTIVE TIME 10 MINUTES

TOTAL TIME 15 MINUTES

MAKES 380g PASTE

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Ingredients

2 tsp cumin seeds
2 tsp coriander seeds
½ tsp white peppercorns
1 Tbsp fresh coriander roots, or leaves and stems, roughly chopped
20 g fresh lemongrass, cut in ½ cm pieces
30 g fresh galangal or ginger, cut in 3 pieces along lines on skin
½ lime or kaffir lime, thin peelings of green skin without white pith
10 red Thai chillies (also known as birds eye chillies)
20 g garlic cloves, not peeled
80 g shallots, peeled, halved
½ tsp shrimp paste
100 g coconut oil or palm oil (liquid)
50 g water
2 Tbsp paprika
½ tsp sea salt

Method

Toast cumin, coriander and white peppercorns 6 min/Varoma/speed spoon.
Grind 1 min/speed 10.
Add coriander roots, lemongrass, galangal and lime peel, then mince 5 sec/speed 10. Scrape down sides of TM bowl with spatula and repeat twice.
Add chillies, garlic, shallots, shrimp paste, coconut oil, water, paprika and sea salt then blend 3 min/speed 10. Use straight away for a curry or marinating, or transfer to a sterilised glass jar, cover with a thin layer of liquid coconut oil or olive oil on keep the air out, cover with a sterilised lid then store for up to 2 months in fridge.

Janie’s Tip

If your coconut oil or palm oil is solid, simply sit the closed jar or bottle in a bowl of hot or just boiled water until the oil liquefies.
This recipe is gluten free (GF) – please read ingredient labels to ensure all your ingredients are gluten free.
This recipe is dairy free (DF) – please read ingredient labels to ensure all your ingredients are dairy free.

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ACTIVE TIME 10 MINUTES

TOTAL TIME 15 MINUTES

MAKES 380g PASTE

Ingredients

2 tsp cumin seeds
2 tsp coriander seeds
½ tsp white peppercorns
1 Tbsp fresh coriander roots, or leaves and stems, roughly chopped
20 g fresh lemongrass, cut in ½ cm pieces
30 g fresh galangal or ginger, cut in 3 pieces along lines on skin
½ lime or kaffir lime, thin peelings of green skin without white pith
10 red Thai chillies (also known as birds eye chillies)
20 g garlic cloves, not peeled
80 g shallots, peeled, halved
½ tsp shrimp paste
100 g coconut oil or palm oil (liquid)
50 g water
2 Tbsp paprika
½ tsp sea salt

Janie’s Tip

If your coconut oil or palm oil is solid, simply sit the closed jar or bottle in a bowl of hot or just boiled water until the oil liquefies.
This recipe is gluten free (GF) – please read ingredient labels to ensure all your ingredients are gluten free.
This recipe is dairy free (DF) – please read ingredient labels to ensure all your ingredients are dairy free.