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Red Curry Paste
Thai Curry Paste Red Recipe
How To Make Thai Red Curry Paste, The Red Curry Paste Recipe
The Thai red curry paste is an important ingredient in many Thai food dishes. Many ingredients are carefully combined in the correct proportions to give the perfect flavour for the Thai red curry paste. Grocery stores normally stock readymade packets of the Thai red curry paste, but it would be much better to make your own red curry paste mix and refrigerate it. The Thai red curry paste recipe is quite simple and with a little practice, you will be able to alter the proportion of ingredients in your red curry paste to suit your taste. If you are not familiar with Thai food, try lowering the quantity of chillies added to any Thai food recipe. The Thai's prefer to eat their food hot and spicy and it might be some time before you can adjust your taste.
Recipe For The Thai Red Curry Paste
We will start with a list of ingredients needed in the Thai red curry paste recipe. The ingredients are quite common but, the proportions and the way that the ingredients are finally mixed together will decide the flavour of your red curry paste. We have provided clear step by step instructions for making the Thai red curry paste, please read the complete recipe before starting to make the Thai curry paste. As you go through the list of ingredients in this Thai red curry paste recipe, try to imagine the flavour that each ingredient will provide to your curry paste. This will help you adjust the flavour of your Thai red curry paste by making subtle changes to the proportion of various ingredients.
Procedure: The red curry paste has a wet and soft consistency. The above ingredients for the Thai red curry paste include dried chillies and these will need to be soaked in water to make them soft. Take some hot water in a bowl and soak the dried chillies in it for around 15 minutes. Once soaked, drain most of the water out of the bowl leaving mainly the soaked chillies inside. The chillies form an important part of the red curry paste recipe and will need to be deseeded. Before you started using your fingers to work on the soaked chillies to remove the seeds, remember that chillies can cause a severe burning sensation if they come into contact with the eyes, nose or even the face. With the seeds removed, keep the chilli pulp aside, we will come back for this after processing the other ingredients in our red curry paste recipe.
We will now roast the coriander and cumin seeds on a low heat. You will need a dry pan to do this, make sure that the heat is not too hot. Drop the coriander and cumin seeds into the pan and roast them for around 3 to 4 minutes. Hold the pan firmly and keep moving it, this motion will help to toss the seeds in the pan and ensure that they get roasted uniformly. Once roasted, turn off the heat and let the seeds remain in the pan. It is important to keep the seeds mildly roasted and not burnt black, over burnt seeds would ruin the flavour of your Thai red curry paste.
We now move on to the grinding portion of our recipe for the red curry paste. Keep the roasted seeds and the shrimp paste aside for the moment. All the other ingredients of the Thai red curry paste will have to be ground to a fine paste. Traditionally the grinding for the red curry paste is done with a manual mortar and pestle. You can however use an electric blender or coffee grinder too. If you do use the coffee grinder or blender, remember to wash it clean after processing your Thai red curry paste. The red curry paste would have a strong and pungent smell and you might not want your coffee to catch that flavour! Grind the ingredients to a fine mixture and leave the mixture in the mortar or blender. Remember that we have added no water in our Thai red curry paste recipe, the water that was absorbed by the soaked dried chillies is enough to process the mixture to a fine paste.
Before we continue with our red curry paste recipe we need to perform a small process with the shrimp paste. Remember that the shrimp paste has so far not been added into the blender or mortar. Not every Thai red curry paste recipe explains this step but, we have found that it gives a better flavour and texture to the curry paste. Take a small piece of foil and wrap the shrimp paste in it, place the foil in a hot grill for around one minute. Now, turn the foil around and do the same thing for another minute. Take the foil out of the grill and let it cool down for a minute or two.
Now let's move on to the remaining ingredients of the red curry paste that are in the mortar or blender. The ingredients in the blender have already been ground to a fine paste, to this add the shrimp paste (that we just heated) and the roasted coriander and cumin seeds. We now have all the ingredients for our Thai red curry paste recipe in the mortar or blender.
All that remains to make the red curry paste is to do the final grinding. If you are using a mortar and pestle, start grinding the ingredients to a fine paste. You should occassionaly scrape the sides of the mortar with a spoon and move the paste towards the bottom center of the mortar. If you are using an electric blender to grind the ingredients for the Thai red curry paste, run the blender for around 15-20 seconds and pause. Move the ingredients to the bottom of the jar and then run the blender for another 15-20 seconds. Do this for a few times until the Thai red curry paste is ground to a smooth fine paste.
Your Thai red curry paste is now ready, you can store the paste in a refrigerator and use it as required. There are many Thai food dishes that use the red curry paste and you have therefore just learnt to make a very popular Thai food ingredient. When you add your Thai red curry paste to any dish, remember that the flavour would be hot and spicey. For this reason, use moderate additions of this ingredient until you are familiar with the taste.
Storing: Your Thai red curry paste will have a spicey and pungent smell. You would want the curry paste to retain that smell and flavour and also ensure that the smell does not spread to other items stored in your refrigerator. For this, store the red curry paste in a glass jar with a tight lid. The Thai curry paste can be stored in the refrigerator for around 2-3 months and used as and when required.
Tom Yam Goong With Red Curry Paste
The Tom yum goong is a very popular Thai food dish. It's hot and sour flavour has pleased millions of Thai food lovers all over the globe. An important ingredient of the Tum Yam Koong recipe is the Thai red curry paste. After having followed the steps for the red curry paste recipe, the Tom Yam Koong recipe is one of the first Thai food dishes that you should try.
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