After you make this Thai red curry paste recipe (พริกแกงเผ็ด), you’ll be able to make other extremely tasty Thai dishes. Here’s the full recipe: http://wp.me/p4a4F7-2u8
Thai curry pastes make the base or foundation for numerous Thai dishes, from soups, to curries, to stir fries. You can easily go to the market in Thailand and buy freshly made pastes, but they just don’t taste nearly as fresh as if you make it yourself. Also, you could go to the supermarket and buy your Thai curry paste in a can or plastic tub, but again, it would lack the fresh flavors that you’ll get when you make it fresh yourself.
In this recipe, I’ll be making Thai red curry paste (พริกแกงเผ็ด), known in Thai as “prik gaeng ped”. It’s a combination of dried red spur chilies, with a host of other ingredients that include shallots, kaffir lime peel, garlic, white pepper, among other ingredients. There are a couple of ways to make this Thai red curry paste recipe (พริกแกงเผ็ด), but I think the best method is by hand, using an authentic Thai mortar and pestle to grind all the ingredients to a paste consistency. This does take some serious work, but the effort of slowly pounding the paste, ensures all the ingredients are pounded to perfection and all the oils of everything are released. Making it by hand, this recipe will take about 20 – 30 minutes or more to prepare, so it does take some time and energy to make by hand, but I can assure you that the final taste is amazing. Alternatively if you don’t have a Thai mortar and pestle, you could blend all the ingredients in a blender or food processor – but if you have the time and muscle, go for it by hand.
Here are all the ingredients that you’ll need in this Thai red curry paste (prik gaeng ped พริกแกงเผ็ด):
3 teaspoons white pepper corns
½ teaspoon cumin powder
½ teaspoon coriander powder
8 dry red spur chilies (soaked in water for about 10 minutes to soften them)
½ teaspoon salt
10 – 14 small cloves of garlic
5 small shallots (Thai shallots are the size of grapes, so it’s about 2 tablespoons worth)
1 tablespoon finely sliced lemongrass
1 tablespoon finely sliced coriander roots
1 tablespoon finely sliced galangal
Skin of ½ kaffir lime
½ teaspoon of shrimp paste
The directions on how to make this recipe are pretty easy, as long as you have all the ingredients and the equipment you need. In Thailand you’ll find all these ingredients at just about every market, they are extremely commonly used in Thai cooking. However, even in the United States, at Asian supermarkets, I’ve seen all these ingredients – so it shouldn’t be hard to get everything together. Basically for the directions, all you have to do is first pound and mix the dry spices, including the white pepper, coriander powder and cumin, then set them aside. Then pound all the other ingredients together (watch the video for the best order), and just keep on pounding until you have a nice buttery Thai red curry paste. It took me about 20 minutes or more to get a nice paste, but the end result was so flavorful and so incredibly fragrant.
Once you have made this Thai red curry paste (พริกแกงเผ็ด), you can then go on to make a number of other Thai dishes that use this paste. One of my favorite Thai street food dishes is gai pad prik gaeng (recipe coming soon).
Full recipe here: http://wp.me/p4a4F7-2u8
Music in this video courtesy of Audio Network
Produced by Mark and Ying Wiens
Eater at: http://migrationology.com/blog & http://www.eatingthaifood.com/blog/
Are you interested in more Thai food? Check out my “Eating Thai Food Guide” for the serious Thai food lovers: http://www.eatingthaifood.com/eating-thai-food-guide/
Authentic Thai recipes: http://www.eatingthaifood.com/thai-recipes/
T-shirts: http://migrationology.spreadshirt.com/
Thank you for watching, and don’t forget to subscribe: http://www.youtube.com/subscription_center?add_user=migrationology
See you on the next food video.
source
You used way way too much white pepper. Disaster
Nice recipe
How spicy are the spur chilies you use (most spur chilies are smaller and these ones don't seem very spicy but I may be wrong)
Love this thank you
Dear Mark, my name is Johannes, I'm Dutch/Indonesian. I'm a great fan of your videos and I like to add them on my web blog and FB community. We live in Suphanburi, you may come over and have a coffee if you like 😉 My Thai isn't as good as yours, even after 14 years. It think it has to do with the fact that my wife can speak English so well. Sent me a message and I will show you the 100 year old market, which is famous around here. Perhaps you would like to take a food video? I know all good restaurants and the bill is on me!
If we are too lazy to make the red curry paste from a scratch, do you recommend any particular bottled brand?? Please help! Thanks
Mark your recipes are so easy to follow, I made one of your dishes it turned out amazing , thanks for this I was looking for a good recipe for my thai fish cakes, Im going to make this today x
What will be the vegetarian alternative to shrimp paste, if any?
Thanks so much for the this recipe. I am definitely going to try it!
first and last time I did this. took way too long, and didnt even taste that good to be honest. the premade ones actually smelled better than mine even though I had all the ingredients..
Is the shrimp paste same as ngapi?
2 words. Food processor.
please give the home made recipe of the canned shrimp paste u used..in our country it's not available in shops..
I had to substitute a few ingredients but I used this recipe as a major guideline.
I could not find coriander root or kaffir limes. I ended up using whole coriander seeds and whole cardamom seeds along with cumin seeds when I ground the white peppercorns in my mortar and pestle.
I used the zest of fresh organic limes in place of kaffir limes.
HOWEVER, I DID find fresh galangal, fresh lime leaves, fresh lemongrass, and the same exact shrimp paste used in the video (it stinks).
The lime leaves seemed to be the secret ingredient that gave my red curry paste that aroma and flavor that I love when I go out to eat Thai.
The red Thai chilies I found at my local Asian grocery looked like the spir chilies I saw on the web so i used those after soaking and reconstituting them in hot water.
I had to make due with regular grocery store shallots and garlic but they worked out fine.
Though I had to get creative and substitute a few things, the overall end result was AMAZING!
As I boiled the paste in coconut milk, I added a few more lime leaves (whole), some Thai basil, some red bell peppers, and sliced bamboo shoots. It turned out better than most red curries I've eaten at Thai restaurants.
I give this recipe a HUGE THUMBS UP for being a terrific guideline even with the lack of availability for some ingredients.
Lovely recipe Mark! How would you cook this? Some people add coconut milk, or should I use coconut cream instead?
Are you thai too or are you just in Thailand making thai food because your English is very good.
I can’t with your tiny pestle and mortar….use a clay one
I made this paste by hand. It was a lot of work but you're right; totally worth it! I've used it for a red curry. Thanks for the upload
I have seen your lots of videos.it is educational motivational and full of energy.great work Mark.may god bless you cheers bro.
Is red curry or green curry the spicier
y!
It is really great. Please post vegan Thai recipe.
Hi Mark, Great video but I wish to know if the quantity you made is just for one dish. How much should one be using for every dish one makes ?
why only dried chilis?nice work, ty!
When I saw this… OMG, made me miss my parents' so much! My mom taught me all this and add those small egg plants,mackerels.. side dishes of fresh veggies!yass!!!! And to top it of a hot bowl of rice it's like heaven!!!!!
Veeery good, Mark… I love your videos and finally someone who really does the red curry as it should be ! Whatchout my personal page about it on facebook 😉 https://www.facebook.com/RedCurryPassion/
Yum!!! ?
?