One of my favourite Skinnymixer’s has been nagging me for months to make a Thai Red Curry, and I finally tried my hand at it. Here is the paste recipe, which will make enough paste for 4 curries – but you can also use it to marinate chicken to grill or add to soups for a Thai twist. Enjoy xx
skinnymixer's Thai Red Curry Paste
Prep time
Cook time
Total time
Author: skinnymixer's
Recipe type: Curry
Cuisine: Thai
Serves: 4
Ingredients
- 200 g | 7 oz shallots, peeled (the small brown ones)
- 80 g | 2.8 oz coconut oil (or preferred oil)
- 40 g | 1.4 oz cloves of garlic, peeled
- 30 g | 1 oz ginger, sliced into thin round coins
- 30 g | 1 oz stalk of lemon grass, white part only, roughly chopped (about 2-3 stalks)
- 25 g | 0.9 oz roasted shrimp paste (from supermarket, optional for vegetarian)
- 10 g | 0.3 oz coriander roots and stalks/leaves
- 5-10 dried red chillis (depending on spice preference, for a milder curry deseed the chillis)
- 4 single kaffir lime leaves
- 2 tsp paprika
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp salt
- 1 tsp turmeric
- ¼ tsp peppercorns
Instructions
- Add all ingredients to mixer bowl, blend for 30 sec/speed 9/MC on. Scrape bowl down and repeat 2-3 times until smooth.
- Divide into 4 portions and freeze in snap lock bags.
Notes
Bellini Users
Use your sharp blade for this recipe.
At step 1 add on extra processing time until paste is smooth.
Use your sharp blade for this recipe.
At step 1 add on extra processing time until paste is smooth.
Nutrition Information
Serving size: 110g Calories: 277 Fat: 22.2g Saturated fat: 18.4g Carbohydrates: 15.7g Sugar: 6.1g Sodium: 203mg Protein: 3.9g
I need to make a red beef curry for a curry night. I’ve made the green curry paste before. Can I just substitute the red for green paste and beef for chicken from the ALTOS book? The green chicken recipe has it as an alternate but sure if the type of curry will make a difference. Ta
Hi girls,
I have Crushed Dried Hot Chillies which I picked up from the spices isle. I am new to cooking with chillies and I have no idea what the equivalent is for a mild curry – can anyone give me some direction – please 🙂
Super easy paste to whip up and the curry recipe is so simple once you have this ready. I probably would have been happier with 15 chillies but I like it really hot 🙂
Can you use lemongrass and kaffir leaves from the freezer and still refreeze
Yup
I’ enjoy the green curry paste and am about to give this one a go. Just wondering why the spice seeds are not pre-roasted in this recipe before blending? Thanks so much for so many great recipes!
Love this recipe. Thanks for sharing.
I just made four portions and froze them for later use. Could any of you please share a curry recipe in which you use this paste? It smelled amazing and I do not want to waste it. My guess is diced chicken, some coconut milk or Cream, but how long and when to add the paste etc?Thanks heaps!!
You only need to cook the paste off for about a minute or so, if that, just until it’s “fragranced” then add your coconut cream/milk etc
There are 2 recipes using it:
http://skinnymixers.com.au/skinnymixers-thai-red-chicken-curry/
and
http://skinnymixers.com.au/skinnymixers-thai-red-chicken-soup/
Look for a recipe “Chiangmai noodles”
Yummy
The recipe for the paste is amazing with such authentic flavours, the curry was superb! Thank you Nik for continuing to wow us with your recipes! I’m so happy I can make this from scratch, and have three more batches in the freezer for more!!
Thanks Nik. I made the paste today and just cooking the curry now for dinner. Tastes and smells great! I love your butter chicken, laksa and thai green curry recipes… They are regular meals in our house… I can see this one becoming a regular one too 😉 Thanks again
This sounds super delish, but I can’t have turmeric as I have braces and it dyes them a really weird colour. Is there a substitute I could use to approximate the taste? Would it be totally naff without it? If turmeric is a must…. only 3 months until I can try it 🙂
Hi – wondering if you have any suggestions for a vegetarian shrimp paste substitute?
I’m struggling to find dried whole chillies…. we live in the hunter valley and don’t have many Asian grocers locally. Would fresh still be suitable?
These are usually in the spice section of Coles and woo lies too.
My local Coles & Woolworths don’t seem to stock whole dried chilli – should I just oven roast some myself for the same flavour?
It was suggested that I roast the fresh chillies in the oven before using to make the red curry paste
I didn’t even read the recipe properly so I used fresh chillies, I haven’t made it before to comapre with dried chillies but the curry was amazing it had just the right hotness for me and I would do it with fresh chillies again next time.
If your in the Maitland / greenhills area there is an Indian / Asian grocer near the rta at greenhills. Sun supermarket 11/4 Garnett road east Maitland. He also sells the babas curry powder.
Dry your own
Made this today, added more chilies as I like my curry HOT! Was so easy to make and tastes amazing in the curry. Froze three portions all ready for the upcoming few weeks for dinner.
Hello. I was just wondering how long this would last in the fridge and/or freezer?
Will last weeks in the fridge with the salt and oil. As for freezer – MONTHS!
Looks good , making this tomorrow