Easy Thai Curry Paste Recipe
Let’s be real.
We don’t wake up feeling great every single day.
Today I woke up on the wrong side of the bed. Well, actually that’s not true, I woke up on my side of the bed — just way too late.
I won’t bore you with the stress I felt for the following twenty-five minutes trying to make lunches, get my boys to school, etc. However, somewhere between dropping my kids off and forcing myself to go on a quick trail run, I felt slightly better.
I began to cheer up partly because I’m so very excited to share this recipe with you. Yes, you! It makes me so happy to share my culinary adventures in the kitchen — I love that you’re reading, cooking (I hope), and ideally eating my food! It truly brings me great joy.
This recipe creates an absolutely glorious ingredient: curry paste. Curry powders and pastes are a blend of several, sometimes dozens, of ingredients. This particular curry paste recipe contains many of the ingredients in a typical Thai curry paste, and I love it. It develops dishes with deep, rich, incredibly delicious flavor.
I suggest making this over the weekend . . . or today! You’ll need it on hand because soon . . . we’re going to embark on a journey into curry! Oh, I like how that sounds! Get excited because there will be French fries, minty rice dishes, and perhaps even something sweet.
And now my friends, I really feel better. Thank you!
I love, love how beautiful and aromatic these ingredients are!
1 cup roughly chopped shallots (about 3 shallots)
1/3 cup very thinly sliced, fresh lemongrass (about 2 stalks)
1/4 cup roughly chopped garlic cloves, peeled with roots removed (about 5 cloves)
3 tablespoons roughly chopped ginger root, peeled (about 2 inches of the root)
2-1/2 tablespoons coconut milk
1-1/2 tablespoons Thai fish sauce
2 teaspoons light brown sugar
2 teaspoons ground coriander seeds
1 to 2 small red Thai chile peppers, seeds removed - OR - 1-1/2 teaspoons dried crushed chiles
2 teaspoons ground cumin
3/4 teaspoon ground cardamon
1/2 teaspoon cinnamon
1/2 teaspoon ground turmeric
1/8 teaspoon ground cloves
- Place all of the ingredients in a food processor fitted with the blade attachment and blend until it's as smooth as possible. This may take a few minutes, and it will not be completely smooth. It's a good idea to scrape down the sides of the food processor from time to time, to be sure everything gets incorporated.
- Store in an airtight container in the refrigerator. It should keep for at least 2 months.
You can also use a blender to make this, but you might need a touch more of the fish sauce or coconut milk to help it purée.
If time permits, and you have, or can get whole spices -- toast and grind them yourself. This is a lovely thing to do.
As "spiced" as this paste is, it's not too spicy -- if you prefer more heat, go a bit heavier on the chiles!
There are red, green and yellow curry pastes -- I think this one is somewhere in between.
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