Red Curry Paste
Prepare this authentic Thai curry paste to make our Thai Red Curry with Bamboo recipe. Freeze any leftover paste up to 2 months in a zip lock bag, in tablespoon size portions, making it easy to add to future soups or curries as needed.
Pound together coriander seeds, cumin, and peppercorns to obtain a fine paste in a mortar and pestle. Spoon into a bowl and put aside.
Pound dried chilies and salt together, add galangal, lemon grass, kaffir lime rind, coriander roots, garlic, shallots and pound well. Add the cumin mixture, follow with shrimp paste. Pound until everything is well-combined.
See more Thai curry paste recipes: Green Curry Paste, Panang Curry Paste, Yellow Curry Paste, Red Curry Paste and Massaman Curry Paste.

This recipe is taken from the Step-by-Step Cooking Series,
Popular Thai Cuisine, available in our cookbook section.
Copyright © 2002, Sangdad Books