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].

Ingredients

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.

Note:

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.

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