Making the curry paste; Preparing the dish; Homemade Red Curry Paste. var now = new Date(); But in the fridge maybe it would last a few days or up to a week, but I think it would taste best if fresh immediately. Take 1 stalk of lemongrass, pull off and discard the outermost leaf, and then slice it from the bottom into small slivers. Fantastic to hear that Delis, glad it turned out so well! Hi Aisyah, you’re very welcome, glad it’s helpful. Cut the chicken thigh meat into 1/2 inch cubes. Hey Heide, thank you very much for sharing, sounds great! There are many different types of Thai curry paste blends, but in this recipe, we’ll be making Thai red curry paste (พริกแกงเผ็ด in Thai it’s called prik gaeng ped). We figured the vinegar might make it last longer in the fridge. As every year should be:). if (fieldVal) { When you slice off the peel, cut it very shallow, you want to try to slice off as little of the white pith as possible, and only get the good green skin. Yes, I think it would need to be refrigerated to keep it, mainly because these are all fresh ingredients, with no preservatives. (_above|_below) ?/g, '') + ' _above'; All I want to do is create delicious Thai food in my kitchen all day to feed my pregnant belly. } Slice one kaffir lime leaf into very thin slivers and sprinkle them on top. if (allInputs[i].value == fieldVal) { I’ve been making my own curry paste for 20 years, which I learned to make in Trang Province, and I’ve never seen, heard of, or tasted curry paste with such a miniscule amount of gabi. Thanks. (_above|_below) ?/g, '') + ' _below'; // ]]> Be sure to check more of my authentic Thai street food recipes by clicking here. This made eight ounces of a beautifully fragrant paste. amzn_assoc_linkid = "0d872138739bb325ce0c6df4902d9850"; Cut the red chilies diagonally. var needs_validate = function(el) { but i did bring back 4 different pastes , dried shrimp,squid,and crispy sweet chilli fish topped with sesame . Although I have to say I just went straight for the food processor hee hee. var rect = tooltip.elem.getBoundingClientRect(); I have managed to get a decent blending and grinding machine made by Preethi. I am an Australian who lived in Hong Kong for 12 years and recently returned home. I am sorry but I used a blender simply because I don’t have a good mortar and pestle. Thanks for giving us the video. Thank you very much Rebecca. Hmmm, I’ll try to think of any substitutes for salt, but I guess you could just mostly balance out the sour, spicy, and sweet. :)) I’ll purchase a new pestle and mortar when I will in BKK this week end, it might help me going faster. We cut the recipe in half because we didn’t think we would use it all in a week. if (scrollPosition < 40) { var match = document.cookie.match(new RegExp('(^|; )' + name + '=([^;]+)')); Sometimes you can find whole coriander with the roots attached at market stores or health food store such as whole foods. I will try it out it as curry sauce for fish, I will let you know how it works out. Hey Zee, that’s great news, glad you and your family enjoyed it! Hi Mark, resize_tooltip(tooltip) : false; I just got back from a trip to Thailand and Myanmar and have tried to make some dishes here at home. Will be making the curry without the salt and the shrimp paste as my wife is salt intolerant and can only have very small quantities (120milligrams/100 gms of the meal). I love to try different food in Thailand. The website says that they’re called prik haeng in Thai. They are much smaller than the spur peppers you describe. Add ½ teaspoon of cumin and ½ teaspoon of coriander to the pepper and mix it all thoroughly, and then set them aside in a small bowl. } Again, slice it into pieces and you want enough for 1 tablespoon worth. Key Ingredients for this Authentic Thai Red Curry Recipe: Kaffir lime leaves. Hey Mike, thank you for sharing, awesome to hear you have so curry pastes to start cooking. if (elem.type != 'checkbox') elem.className = elem.className.replace(/ ?_has_error ?/g, ''); amzn_assoc_title = "Things used in this recipe"; Thanks, The recipe looks great. } Cheers, I look forward to a Massaman style curry if you get round to it :). 1/2 tsp กะปิ?! Just what I needed as a base for a curry to cook a huge bag of frozen pumpkin that I wanted to use. Enjoy the thai sweet green chili paste too! (function(el) { Hi Arnaud, great to hear from you, sabai dee krap. I used regular ginger, black peppercorns, a little fennel seed to add a slight sweetness. Stir everything up really well and bring to a slow boil for 2 - 3 minutes. Does anyone know where I can buy them, or a pepper that is comparable? } else if (elem.tagName == 'SELECT') { new_tooltip.elem = elem; I think this past need to be refrigered for longer use. for (var i = 0; i < tooltips.length; i++) { Actually, I think texture is a major part of food appeal and you may or may not get the same flavor with a food processor but you will not get the same texture.