How To Make Thai Red Curry Paste
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- Опубликовано: 25 июл 2024
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Thai red curry paste is available at supermarkets and online but nothing compares to what you can make at home. The flavour and aroma of homemade Thai red curry paste is amazing. The paste can be used in any Thai red curry but it also has many other uses from marinades to dips.
INGREDIENTS: The written ingredients for this recipe are on my website greatcurryrecipes.net/2019/11... 
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Pounding after adding each ingredient makes the process easier and faster.
Great video, Dan, very interesting and looks delicious. I was wondering if you can use Base Curry sauce in any South East Asian Curries: Massaman, Laksa etc.?
Hi Paul - Thank you very much. I have never tried the base sauce in Thai food. I don't think it's needed. The Thai curry pastes are packed with flavour and really carry the curry. I might try it sometime though. :-)
Awesome spice blend and I love Thai red curry but I think I’d have to use my stick blender in a jar as I don’t own a mortar and pestle 🥴 also love Tom gai? Coconut curry soup 😘
Stick blender is fine for the paste, but won’t grind the spices. Mortar and pestles aren’t expensive, make sure you get one with a stone pestle, some of them are wooden and not hard enough.
Dan, can I use fresh red Thai chillies as opposed to dried?
I was often wondering whether you had a 'base' sauce for other South East Asian curries.
I tried making Rendang with the regular Indian base sauce but it didn't really have the Indonesian flavour I was looking for unsurprisingly.
Would be great if you could create one. My next attempt would probably be to leave out the fenugreek, Garam masala, turmeric and cumin out of the regular Indian base and use some lemon grass, kaffir like leaves and star anise.
Any tips would be greatly appreciated
I kind of think of these curry pastes as the South East Asian base sauces. What do you think? They are all different to each other so it would be difficult to come up with a one sauce fits all sauce. Once those curry pastes are made, the sauce is really done. Just add coconut milk. :-)
Dan Toombs I do hear you but I also believe that if a base had the shallots and the lemongrass and the garlic it would be an easier transition for us regular die hard Indian recipe guys.
Naturally the base would need to be basic but it could be frozen. It would be the spice blends in each dish that would differentiate them.
As an example. Replace fenugreek and cumin and Garam masala and turmeric in the base Indian for a certain amount of star anise and kaffir lime. The spices for each dish would be coriander seed and cinnamon and chilli in the same way.
Just thinking aloud for time purposes. The Indians don't cook their dishes in the same way as we do. We adapted. You're doing the Thai style in Thai style. I'm sure there must be an easy way to adapt that also and get the same results.
I will work on a possible formula and keep you posted but I think it would be good and maybe the basis of a new book :)
Try adding regular soy sauce and Worcestershire sauce and ketchup to your base and you've got an unbelievable Japanese curry. Other tweaks are well within your creative genius.
New book title : A mugs guide to Asian curry!! Lol
@@zaklloyd4335 Good point. Thanks!
Hi Dan, great video, would a hand blender take any of the work out of this?
Do you have a written recipe for the paste?
@@mikec7250 Sure do. The link is in the description. :-)
It would but the paste wouldn't be as good as using the pestle and mortar method. Still, it would be better than shop bought pastes. :-)
How do you feel about using an electric grinder instead of a mortar & pestle?
Using fresh ingredients and an electric grinder will get you better results than shop bought pastes. For best results, however, you need to use a pestle and mortar. :-)
Is there a pdf for this recipe?
No pdf but the link is in the description. :-)
Thank you
I don't subscribed to channels often, most youtube and blog chefs online have no clue what they're doing. They're in it for the views or the ad revenue on their blogs. Recently the internet cooking world has been taken over by megalithic websites such as Tasty, Foodnetwork and AllRecipes to name a few. They literally have recipes for every single meal you can think of. They dominate the front page of google and the harsh reality is ALL OF THE RECIPES SUCK. They suggest things like buying store bought curry powders instead of breaking it down like Dan here. Cooking professionals or youtube/food bloggers are just so lazy and useless now days that every recipe they have in the title has "curry in 5 minutes". I understand why they do it otherwise people don't want to make the dish but that's why I'm here and subscribed to Dan. He doesn't take the lazy route, it's all from the raw constituents. Just so tired of people recommended store bought curry powders because they have no clue how to actually cook. So thanks Dan for the information and experience being shared.
So so true,cooking from scratch is nutritious and healthy...
20 mins!!! The locals don’t do that! And then 5 mins for the shrimp paste? Best part of half an hour of grinding? No thanks. Just blend it. It’s EXACTLY the same in 30 seconds. ive tried it and Zero difference