Thai Red Curry Paste

This magical potion is guaranteed to rock your world. If you have it on hand, you’ll find dozens of uses for it. And don’t be put off by the harsh flavor before you sauté it. A few minutes on the stove takes care of that..

4 large, dried New Mexico or Ancho chiles, broken into pieces, stems and seeds removed using disposable gloves (5 ounces hydrated) (you can also use Guajillo chiles, but your paste will be HOT)

2 tablespoons reserved chile water

2 medium shallots, peeled and halved (2 ounces) 
8 large garlic cloves, peeled (½ ounce)
2-inch chunk fresh ginger, peeled (2 ounces)
1 small bunch cilantro stems or leaves (1½ ounces)
1 tablespoon LunaCafe Garam Masala (or Madras curry powder)
1 tablespoon ground turmeric
1 teaspoon fine sea salt
finely grated zest of one large lime
2 tablespoon freshly squeezed lime juice

2 tablespoons vegetable oil

1. Put the chiles in a medium bowl and cover with boiling water. Let hydrate until soft, at least 30 minutes. Drain chiles, and reserve the liquid.  
2. Put chiles into the workbowl of a processor fitted with the steel knife. Add the shallots, garlic, ginger, cilantro, Garam Masala, turmeric, salt, lime zest, and lime juice. Process to a coarse paste, and then add 2 tablespoons of the reserved chile water. Process to as smooth a paste as you can get.  
3. Now, or before using the curry paste, heat oil over medium high heat, and add the paste. Saute, stirring constantly for 1-2 minutes. This eliminates the bitter, raw taste of the fresh paste.
4. Store in the fridge for up to one month, or freeze in 1 tablespoon dollops.

Makes 1½ cups.

Additional Inspiration

• MarxFoods: Chile Heat Scale
• Eat, Live, Run: Thai Red Curry Chicken
• Noms & Notes: Thai Red Curry Mac and Cheese
• The Cookery Maven: Mussels Bathed in Thai Red Curry
• The Endless Meal: Vegetarian Thai Curry with Udon Noodles

I Love Hear­ing from You!

If you enjoyed this post, please leave a comment. Include your blog URL and Com­mentLuv will auto­mat­i­cally link back to your most recent blog post.  Happy cooking!  …Susan

Copy­right 2012 Susan S. Bradley. All rights reserved.