Redcurrypaste Recipes

RED CURRY PASTE

Provided by Food Network

Categories main-dish

Time 40m

Yield 1 cup

Number Of Ingredients 12

Red Curry Paste image

Steps:

Place chiles in a small bowl of warm water to soak for 20 minutes. Combine the peppercorns, coriander seed and cumin seed in a mortar and grind to a powder with a pestle, or use a spice grinder. Set aside.
Trim any grassy tops and hard roots off the lemongrass, then finely chop the stalk. Place the lemongrass, cilantro, galanga and lime peel in the mortar and grind to break them down. Add the garlic and shallot and grind until a moist paste forms, about 5 minutes.
Drain the chiles and add them to the paste in the mortar. Add the spices, shrimp paste and salt and grind well. Transfer paste to a jar, cover tightly and refrigerate.

Ingredients

1/2 cup small dried red chiles, seeded and coarsely chopped
10 whole peppercorns
1 tablespoon whole coriander seed, toasted
1 teaspoon cumin seed, toasted
2 stalks fresh lemongrass
1/4 cup coarsely chopped fresh cilantro root, or leaves and stems
2 tablespoons finely chopped, peeled fresh galanga or ginger
1 teaspoon minced wild or domestic lime zest
2 tablespoons coarsely chopped garlic
1/4 cup coarsely chopped shallot
2 teaspoons shrimp paste
1 teaspoon salt

RED CURRY PASTE

Red curry paste.

Provided by Mama J

Categories Thai Recipes

Time 30m

Yield 4

Number Of Ingredients 14

Red Curry Paste image

Steps:

Soak 10 large dried red chile peppers in water for 15 minutes.
Combine soaked peppers, dried peppers, shallot, garlic, galangal, cilantro, lemongrass, salt, lime leaves, pepper, cumin, coriander, and cardamom in a large mortar and grind with a pestle. Add shrimp paste and continue to grind until paste is smooth.

Nutrition Facts : Calories 31.2 calories, Carbohydrate 5.9 g, Cholesterol 2.5 mg, Fat 0.5 g, Fiber 1.5 g, Protein 1.6 g, Sodium 1171.2 mg, Sugar 0.3 g

Ingredients

10 large dried red chile peppers, seeded
3 peppers dried red chile peppers, seeded
3 tablespoons chopped shallot
2 tablespoons chopped garlic
1 tablespoon chopped galangal
1 tablespoon chopped fresh cilantro
2 teaspoons finely chopped lemongrass
2 teaspoons salt
1 teaspoon kaffir lime leaves
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cardamom
1 tablespoon shrimp paste

THAI RED CURRY PASTE

Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.

Provided by Ajlake

Categories Side Dish Sauces and Condiments Recipes

Time 15m

Yield 4

Number Of Ingredients 14

Thai Red Curry Paste image

Steps:

Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 15 g, Cholesterol 1.6 mg, Fat 4.3 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 592.6 mg, Sugar 5 g

Ingredients

5 dried red chile peppers, or to taste
2 onions, cut into chunks
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil, or more as needed
1 tablespoon chopped garlic
1 tablespoon ground coriander
2 teaspoons lemon zest
2 teaspoons ground cumin
2 teaspoons shrimp paste
2 teaspoons paprika
1 teaspoon whole black peppercorns
1 teaspoon lemon grass powder
1 teaspoon ground turmeric
1 teaspoon salt

RED CURRY PASTE

I like to make my own curry paste. This way I know that the compliments I get for my curries are entirely up to myself. The good thing is that the paste keeps for a couple of weeks in the fridge and can be frozen. The paste makes wonderful presents too. I give them away together with coconut milk, some kaffir lime leaves (I have my own plant), and some ideas how to use it. I also tell them that they can wrap whatever they won't use in tin foil and freeze. The recipe comes from Madhur Jaffrey's Curry Bible, a wonderful book. You will find coriander with roots in Asian stores, but don't worry if you can't find the roots, Madhur Jaffrey writes that you can use a small handful of the leaves instead. However, your paste then won't be as red as when using the roots. This paste is enough for two dishes of pork, beef, chicken, prawns, squid, fish, crabs, lobster meat or hard-boiled eggs.

Provided by tigerduck

Categories Peppers

Time 1h10m

Yield 10 tablespoons, 8 serving(s)

Number Of Ingredients 11

Red Curry Paste image

Steps:

Soak the chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes).
Put the chillies together with their soaking liquid, into a blender, along with all the remaining ingredients in the order listed.
Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
What you do not use immediately should be refrigerated or frozen.

Ingredients

10 -12 hot dried red chilies (of the long cayenne variety)
5 garlic cloves, peeled and chopped
1 tablespoon fresh lemongrass, that has been thinly sliced crossways
3 slices galangal (thin slices, fresh or frozen) or 3 slices ginger (thin slices, fresh or frozen)
1 slice fresh kaffir lime rind (I've never used it)
6 -8 coriander roots, washed well and coarsely chopped
fresh ground white pepper
1/4 teaspoon shrimp paste, chopped or 1/4 teaspoon anchovy, from a can chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons bright red paprika

CURRY PASTE

This is a really good and easy to make curry paste. No time used, no effort, and very tasty. As noted: Suze prefers less heat, Bold likes a lot. Go ahead and use as much, or little, cayenne as you like! The decision to use water or oil will depend on what type of recipe you will be using this in. An oil-based marinade, for instance would call for oil, likewise, water-based preparation.... do what works for you.

Provided by Queen Dragon Mom

Categories < 15 Mins

Time 5m

Yield 1 cup

Number Of Ingredients 5

Curry Paste image

Steps:

Put it all in one of those little mini-processors and zoom it a couple of times.
Add a little bit of water, or oil, to make a paste and zoom it until it all comes together.

Nutrition Facts : Calories 217.8, Fat 7.5, SaturatedFat 1.3, Sodium 26.7, Carbohydrate 42, Fiber 15.6, Sugar 4.8, Protein 8.3

Ingredients

1 inch fresh ginger, peeled and chopped
1/4 cup garlic, minced
1/2 small onion, chopped
1/4 cup curry powder
1/4 cup cayenne

THAI RED CURRY PASTE

If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced.

Categories Condiment/Spread Sauce Garlic Pepper Hot Pepper Shallot Lemongrass Cilantro Coriander Gourmet

Yield Makes about 1 cup

Number Of Ingredients 14

Thai Red Curry Paste image

Steps:

Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes. Drain well in a sieve.
While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass stalks and finely chop.
Finely grind coriander and peppercorns with mortar and pestle (or in mini food processor), about 2 minutes, then toss together with lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles in a bowl. Pound mixture in 3 batches with mortar and pestle until a fairly smooth paste is formed, 8 to 10 minutes per batch, transferring to cleaned bowl. (If using food processor, add about 1 1/2 tablespoons water per batch.) Return all of curry paste to mortar, then add shrimp paste and salt and pound (or pulse) until combined well, about 1 minute.

Ingredients

17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded
4 teaspoons coriander seeds
2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160)
1 teaspoon whole black peppercorns
4 teaspoons finely chopped peeled fresh or thawed frozen greater galangal (sometimes called kha)
6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped
2 tablespoons chopped fresh cilantro roots or stems
5 small shallots, chopped (6 tablespoons)
1/4 cup chopped garlic
15 to 20 (1-inch-long) red prik kii noo (fresh bird's-eye chiles) or serrano chiles, finely chopped
2 teaspoons ga-pi (Thai shrimp paste)
1/2 teaspoon salt
Special Equipment
a large (2-cup) mortar and pestle (preferably granite) or a mini food processor

More about "redcurrypaste recipes"

AUTHENTIC THAI RED CURRY PASTE RECIPE (พริกแกงเผ็ด)

Thai Red Curry Paste Recipe (พริกแกงเผ็ด Prik Gaeng Ped) Time: About 45 minutes (unless you use a blender or food processor, then 10 minutes) Recipe size: This …
From eatingthaifood.com
4.6/5 (24)
Category Thai Curry Paste
Cuisine Thai
Total Time 45 mins

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If you're short on time for this Thai Red Curry Paste, you can substitute bottled red curry paste (we recommend Mae Ploy brand) for homemade, but the flavor will not be as nuanced.

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