|Indo-Thai Red Curry Paste|
Thai red curry paste is a basic condiment in Thai cooking. I have left out few ingredients that are not easily available in our local markets and substituted a few with similar ingredients. Check out the notes for the original ingredients.
|Small Shallots||4 nos|
|Dried Red Chillies||4-5 nos|
|Coriander Powder||1 tbsp|
|Cumin Powder||1 tsp|
|Black Peppercorns||1 tsp|
|Turmeric Powder||1 tsp|
|Kashmiri Red Chili Powder*||2 tsp|
|Lemon Rind*||1/2 tbsp|
|Ginger Grated*||1 tbsp|
|Garlic Chopped||5-6 nos|
|Soy Sauce/Fish Sauce/Tamarind paste*||2 tsp|
|Chopped Coriander||1 tsp|
|Lemon Juice||1 tbsp|
1) De seed and soak the red chili in water for 10 Min's.
2) Strain the water and add rest of the ingredients to the soaked red chili and blend it into a fine paste.
3) This paste can be stored in refrigerator for a couple of days and can be used with various gravy dishes.
Note:* To make the authentic Thai red curry, replace few of the above ingredients with their original ingredient based on the availability.
|Original Ingredient||Replaced Ingredient|
|Paprika||Kashmiri Red Chili Powder|
|Lemon Grass||Lemon Rind|
|Shrimp Paste||Soy Sauce/Fish Sauce/Tamarind Paste
(Use little less in quantity,
since this will lighten the Red color of the paste.)