# [[Red Curry Paste]] *Homemade Red Curry Paste (Thai-Inspired)* **Prep Time:** **20 minutes** **Cook Time:** **5 minutes** **Yield:** ~1 cup (240 g) ## Ingredients - 6–8 dried red chilies (15–20 g), soaked in hot water for **10 minutes**, stems removed 👀 (reserve soaking liquid) - 3 fresh red chilies (optional, for brightness + heat) - 4 cloves garlic (16 g) - 2 shallots (~60 g), roughly chopped - 2 tbsp (30 g) fresh ginger, peeled and sliced - 1 tbsp (15 g) fresh lemongrass (tender inner part only), finely chopped - 1 tbsp (15 ml) fish sauce - 1 tsp (5 g) shrimp paste (optional but strongly recommended) - 1 tbsp (15 g) tomato paste (modern addition for umami + color) - 1 tsp (5 g) coriander seeds, toasted - ½ tsp (2 g) cumin seeds, toasted - ½ tsp (2 g) white pepper (or black pepper) - Zest of 1 lime - 1–2 tbsp (15–30 ml) reserved chili soaking liquid (as needed for blending) ## Instructions 1. Soak dried chilies in hot water for **10 minutes** until softened. Reserve a bit of the soaking liquid 👀. 2. Toast coriander and cumin seeds in a dry pan over medium heat for **1–2 minutes** until fragrant. Let cool slightly. 3. Add all ingredients to a food processor or blender: - softened chilies - fresh chilies (if using) - garlic, shallots, ginger, lemongrass - toasted spices, pepper - fish sauce, shrimp paste, tomato paste - lime zest 1. Blend into a smooth paste, adding reserved 👀 chili soaking liquid a little at a time to help it move. Scrape down sides as needed. 2. For best results, heat 1 tbsp (15 ml) oil in a pan and cook the paste for **3–5 minutes** until slightly darkened and fragrant. This stabilizes flavor and improves shelf life. ## Instructions (Storage) 1. Let cool completely. 2. Store in an airtight container in the fridge for up to 1 week. 3. For longer storage, freeze in small portions (ice cube tray works well). #### Notes - Dried chilies = depth; fresh chilies = brightness. Use both if you can. - Lemongrass is key—don’t skip it. Paste or fresh both work. - Shrimp paste adds real “restaurant” flavor. It won’t taste fishy, just deeper. - If your blender struggles, chop everything finer first—this paste should be smooth, not chunky. - This paste is stronger than most store-bought—start with less and adjust.