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Thai Red Curry Paste

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

Yield
3–4 tablespoons

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
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Method

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

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