Snacks, dips and sauces

Red curry paste

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This recipe for a home made red curry paste is so easy. It just needs a good blender, and that’s it!

Once you get used to make your own curry paste there is no going back. Simply because it is so easy to do, and you know exactly what is in it. You can keep your red curry paste for about 1 month in the fridge, if it is well sealed. But it is easy freezable as well. So no reason not to give it a try, and make your own pastes from now on.

You can of course just follow the recipe, but you will probably notice after a few times of making your own red curry paste that there is not necessarily one specific recipe. It all depends on your own personal liking.

You can adjust any curry paste recipe to your own liking. Use your preferred spices, preferred level of heat, acidity, or sweetness. Really everything is possible.

My main ingredients I always like to use are (in general for any curry paste);

  • fresh lemongrass
  • fresh ginger
  • garlic
  • galanga (dried or fresh)
  • chilli peppers ( i only can get red ones)
  • makrut lime zest (=kaffir lime)
  • lime juice

And then I just add spices i prefer to use at that moment.

For a green curry paste I use a green bell pepper as base, and for a red curry paste I use a red bell pepper.

You could add lots of other ingredients, but be aware with certain ingredients the paste might not last in the fridge for up to a month. Adding a bit of salt always helps for keeping your paste, and putting a drizzle of oil on top before closing your jar extends the life of your paste.

Let me know of any exciting recipes you came up with. Add @haricoco1 to your instagram posts, so we can share our prefered curry pastes!

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