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Monday, June 10, 2013

Thai Red Curry Paste

While surfing the net for Thai Green Curry paste recipe, I came across this Thai Red Curry Paste.   The only difference between the two basically is the chillies and peppercorns used.  For Thai Red Curry Paste, dried red chillies with white peppercorns are used whereas fresh green chillies and small Thai green chillies with black peppercorns are used for Thai Green Curry Paste.  

Ingredients for Paste [slightly modified]
Ingredients A -
2-3 lemon grass [white part only]
1 inch piece ginger
1 tsp white peppercorns [about 70]
10-15 dried red chillies [more spicy type]
4-5 cloves garlic
1-2 big onions
2 tsp grated lime zest
2-3 stalks fresh coriander with roots
Ingredients B -
1 tsp salt
2 tsp cumin powder
1 tsp tumeric powder
2 tsp fish sauce
1 tbsp oil
2 tsp paprika [optional for colour]   
100 ml oil 
  1. Blend ingredients A in a blender until fine.
  2. Mix with rest of ingredients B into a paste.
  3. Heat oil in non-stick pan.  Saute blended paste until oil separates.  Set aside to cool.
  4. Scoop into a container, cover and refrigerate until required.
  5. This quantity is enough to cook 1 kg of chicken meat.

Used this paste to prepare Zha Jiang [spicy minced meat sauce], it is awesome served with rice or noodle [dry or with soup].

200 gm minced meat
1-2 tbsp oil
1/2 tbsp chopped garlic
2 tbsp fine preserved bean paste [taucheo]
1 tbsp Thai Red Curry Paste [recipe above]
1 tbsp tomato sauce
1 tsp dark soy sauce
1/2 tbsp white vinegar [I used Apple cider vinegar]
1/2 tbsp wine
1 tbsp sugar
4 tbsp water [more if you want some gravy]
1 tsp cornflour mix with 2 tsp water for thickening
some finely shredded cabbage - soaked in cold water and drained [optional]
some chopped spring onions for garnishing
  1. Heat oil in pan, saute garlic until aromatic.  Add in chilli paste and taucheo.  Continue to fry until aromatic.
  2. Add in minced meat.  Stir fry until meat is well mixed with the paste.  Add in all the seasoning.  Continue to fry for several minutes.
  3. Add water, bring to boil.  Taste to adjust seasoning.  Add thickening once meat is well cooked.
  4. Dish out to serve with shredded cabbage and rice or spread over noodles.  Garnish with chopped spring onions.
This Red Curry Paste can be prepared and used to cook various dishes such as Thai Red Curry Chicken, Tod Mun [Thai Fried Fish Cakes], Red Curry Apple Fried Rice and Red Curry Prawn Rolls etc.

This post is linked to the event,  Little Thumbs Up [June 2013 - Curry powder and paste] organised by Zoe [Bake for Happy Kids] and Mui Mui [My Little Favourite DIY] and hosted by Miss B of Everybody Eats Well in Flanders.

Asian Food Fest
I'm submitting this post to Asian Food Fest - November 2013  
hosted by Lena of Frozen Wings


Sapana Behl said...

Good to learn about Thai red curry paste...Thanks

Phong Hong said...

Kimmy, I have cooked green curry before and I must try this red version!

kimmy said...

Hi Sapana, this paste is quite versatile. Can be used to cook a variety of dishes. The spiciness and aroma is worth making it.

kimmy said...

Hi Phong Hong, I have prepared the green curry paste which I gave away and had no chance to cook it. The difference is just in the chilli and pepper used.

Anonymous said...

Hi Kimmy, no need to cook the paste? The paste inside the bottle (first pic) looks like it has been cooked.
June Chan

kimmy said...

Hi June, thanks, missed out typing 1 step. Has to saute the paste until oil separates. You may need a little bit more oil cos' coconut milk is not used.

Miss B @ Everybody Eats Well in Flanders said...

Hi Kimmy,
Thanks for linking up. May i know which is spicier, green curry paste or red curry paste?

kimmy said...

Hi Miss B, to me they are not that spicy but you can adjust by reducing the chillies and peppercorns.

mui mui said...

Like PH I have tried green curry now must try the red ones :)

Kimmy said...

Hi Mui Mui, you should try it cos' the paste can be used to prepare several other dishes as I mentioned. All are good.

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