How to Make Red Curry Paste
Step #1: Remove the stems and seeds from the dried chilies. Chop the chilies into small pieces, then soak them in a bowl of warm water for 10 minutes. Wash your hands thoroughly with soap and water. I adapted the recipe from Nancie McDermott’s book Quick and Easy Thai which is one of my favorite cookbooks of all time. There are two primary types of Red Curry Paste referred to as “prik gaeng kua” and “prik gaeng ped” in Thai cuisine. The distinction between the two lies in the inclusion of coriander seeds and cumin seeds. “Gaeng ped” includes these extra spices, while “gaeng kua” does not. It’s worth noting that opinions on this differentiation can vary. Some prefer the simpler “gaeng kua,” while others enjoy the added depth of flavour from “gaeng ped.” Both types are similar enough that they can be used interchangeably, as the amount of additional spices is relatively small, making it a matter of personal preference. Step #2: Meanwhile, place the shallots, garlic, ginger or galanga root, coriander, cumin, pepper, and salt into the bowl of a food processor or blender. Step #3: Once the chilies have finished soaking, drain off the water and add them to the food processor. For efficient storage, consider dividing any remaining red curry paste into two tablespoon portions and freezing them in an ice cube tray. After freezing, remove the paste cubes and transfer them to a freezer-safe zipper-close bag. This method allows for easy portioning and access when you need smaller amounts. Properly sealed, this frozen red curry paste can stay good for up to a year in the freezer. However, if you choose to store the paste using this method, always ensure that it is properly sealed to prevent freezer burn. To use after freezing, thaw it in the refrigerator overnight or at room temperature for a few hours.
