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Thai Red Curry Paste



Yield: enough for 8 cups of coconut milk (a number 10 can is 12 cups of coconut milk)


Variations: many


Ingredients: (approximate, go by taste)

12 fresno chilis red (red jalapeno)

half cup peeled and chopped galangal

3 lemon grass stalks peeled and chopped

4 kaffir lime leaves

¼ cup garlic peeled

2 large shallots chopped

1 bunch cilantro stems

1 tsp ground coriander


Instructions:

Add ginger if desired to blend

Blended (start with lemongrass and galanga) to paste

Fry off in 2 TSP oil, when cooking add 2 TSP fish sauce and TSP Palm or Raw Sugar (Turbinado), for vegan substitute fish sauce with soy or tamari sauce

Once this cooks off add vegetables (at will) and coconut milk

Add meats to simmer as desired

Variations:

2.5 pounds shrimp with 8 cups of coconut milk makes about a half pan but add 2 tsp shrimp paste to blended paste, finish garnish is lime juice and cilantro leaves

Beef masaman add ½ cup shrimp paste and 3 tsp ground cumin and ½ tsp cinnamon, ½ tsp mace, finish garnish is lime halves, peanuts, and thai basil