Découvrez cette recette en français

A base ingredient for many dishes

There are many benefits to make your own Thai red curry paste: the flavors are incomparable, you know the ingredients that compose it and you can moderate the spiciness according to your taste. Those you can buy are often too spicy, it may dissuade you to use the correct dose, as a result the dishes will be either bland or too spicy.

This paste is very important to success many great recipes: Thai curry chicken, khao poun pa soup, Lao sausages, stuffed chicken wings, ho mok pla, etc. You can stored it the refrigerator for several weeks.
Bon appétit.

Ingredients for 100g of red curry paste

• 3 large dried sweet chilies or 10g of sweet pepper powder
• 10g of paprika
• 3g turmeric powder
• 3g coriander seeds
• 1 tsp of shrimp paste
• 1 lemongrass stem
• 10g galangal
• 2 shallots
• 2 cloves of garlic
• 3 lime leaves