Thai Red Curry Paste

In Asian by Mark MaskerLeave a Comment

Share this PostEmail this to someoneShare on Facebook0Tweet about this on TwitterShare on Google+0Pin on Pinterest0Share on Tumblr0Share on Reddit0

This recipe and others can be found in the 12-part illustrated series “A World of Curries.” You can read all about this unique flavor here.

thai red curry recipe
Thai Red Curry Paste
Print Recipe
Heat Scale:
Servings
1 cup
Servings
1 cup
thai red curry recipe
Thai Red Curry Paste
Print Recipe
Heat Scale:
Servings
1 cup
Servings
1 cup
Instructions
  1. Soak the chiles in water for 20 minutes to soften, then remove and drain. Roast the coriander and cumin seeds for about 2 minutes in a dry skillet, and when they are cooled, grind to a fine powder in a spice mill.
  2. Combine all ingredients in a food processor or blender and puree into a fine paste. Store it in a tightly sealed jar in the refrigerator.
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

Latest posts by Mark Masker (see all)