Thai Red Curry Paste (Prik Gaeng Ped)
ID: 60aa2e29...
A complete guide to making authentic Thai red curry paste from scratch, featuring both the quick modern method using an immersion blender/coffee grinder and the traditional mortar and pestle method.
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🍳 Cooking Flow
Cut the dry chilies and prepare all fresh aromatics by slicing and chopping them finely. → For the easy method: grind dry spices in a coffee grinder, blend fresh herbs with an immersion blender, and mix together with shrimp paste and salt. → For the traditional method: soak dry chilies, grind spices, pound soaked chilies with salt, pound tough herbs, pound soft herbs, and finally mix in the shrimp paste.
Cooking Steps
Brief Cooking Order
Cut the dry chilies and prepare all fresh aromatics by slicing and chopping them finely. → For the easy method: grind dry spices in a coffee grinder, blend fresh herbs with an immersion blender, and mix together with shrimp paste and salt. → For the traditional method: soak dry chilies, grind spices, pound soaked chilies with salt, pound tough herbs, pound soft herbs, and finally mix in the shrimp paste.
Introduction
A complete guide to making authentic Thai red curry paste from scratch, featuring both the quick modern method using an immersion blender/coffee grinder and the traditional mortar and pestle method.
Step 1
Prepare the dry chilies by cutting them into 1/2-inch chunks. Discard loose seeds. If using spicy chilies, remove seeds and pith if you want to reduce the heat level.
Step 2
Prepare the fresh herbs: thinly slice the lemongrass, julienne and finely chop the galangal, peel and chop garlic and shallots, finely chop cilantro stems, and slice/finely chop the makrut lime zest.
Step 3
[Easy Method] Add dry chilies and white peppercorns to a coffee grinder. Grind into a fine powder. Let the dust settle before opening. Place fresh herbs in a narrow blending jar (tough herbs at the bottom, moist shallots and garlic on top) and blend with an immersion blender until smooth. Add salt, shrimp paste, and the chili powder, and blend briefly to combine.
Step 4
[Traditional Method] Soak the prepared dry chilies in water for at least 30 minutes to soften. Drain and pat dry. Grind white peppercorns first in a granite mortar, then set aside.
Step 5
[Traditional Method] Pound the soaked and dried chilies with coarse salt in the mortar until it starts to form a paste. Add the ground peppercorns back in to help absorb moisture.
Ingredients List
Important Notes
Do not share your spicy chili grinder with your coffee bean grinder unless you want spicy coffee.
Let the dust in the coffee grinder fully settle before opening to avoid inhaling painful chili fumes.
For the immersion blender method, use a narrow container (like a glass measuring cup) so the blades can properly catch and blend the herbs.
For the traditional mortar and pestle method, make sure the soaked chilies are dried very well; excess moisture will make them slippery and harder to grind.
Store-bought paste is often very salty as a preservative, but homemade allows you to control the salt level or add none at all to preserve later.
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