🍲 Thai Red Curry Paste

Name: Thai Red Curry Paste
Ingredients: 12 small red Thai chiles, chopped; 1 branch of lemongrass; 3 cloves of garlic, pressed; 1 small onion; 1 tablespoon grated ginger root; 2 tablespoons freshly chopped cilantro, leaves and stems; 1 pinch of ground cumin; 1 tablespoon trassi (shrimp paste); 2 tablespoons oil

Thai · 9 ingredients · 3 steps

Thai red curry paste (Thai: phrik kaeng phet) is a spicy paste commonly used to make curry dishes.

3–4 tablespoons1

Cook for servings as written The source's own quantities, rounded to the nearest mark on a cup or a spoon. A line carrying a second number of its own — a weight in another unit, a count of pieces — is left as written.

Ingredients

12 small red Thai chiles, chopped
1 branch of lemongrass
3 cloves of garlic, pressed
1 small onion
1 tablespoon grated ginger root
2 tablespoons freshly chopped cilantro, leaves and stems
1 pinch of ground cumin
1 tablespoon trassi (shrimp paste)
2 tablespoons oil

Method

Grind the red chiles, garlic, lemongrass, and onion in a mortar.
Add the remaining ingredients except for the oil, and keep grinding to make a fluid paste.
Mix in the oil. Store in an airtight container in the refrigerator for up to 1 month.

Where this came from. Adapted from Thai Red Curry Paste in the Wikibooks Cookbook, written by its contributors and published under CC BY-SA 4.0. This page changes the layout and nothing else: the ingredients, the quantities and the steps are the source's. If you improve on it, the Cookbook welcomes edits.

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