![]() The main reason I use this is for the oil because this is the key thing we noticed between hand grinding and using a blender – the extraction of natural oils from the chilli. ( <- OK, there may have been a little jiggy upon the first taste test). This is a tip I picked up from Sujet Saenkham, the chef of the very popular Spice I Am Thai restaurants in Sydney, and it was our final tweak that took our curry from “it’s almost there!” to “YES!!!! This is truly restaurant quality!!!!”. ![]() However, we like to use Shrimp Paste that comes in a jar with oil and some other flavourings added. Typically, it’s sold in dried blocks which is required to be soaked to rehydrate before use. Made from fermented, dried shrimp (prawns), most Thai recipes use pure shrimp paste which is called Belacan. This is where our recipe differs from some authentic Thai recipes. The other key ingredient in Thai Red Curry Paste is Shrimp Paste. I have a powerful Vitamix blender, and I still grate my galangal. But this step is truly worth taking if you want to ensure your curry is smooth, especially if you have an ordinary blender. In our Red Curry Paste readings, we never came across a recipe that called for galangal to be grated. If you can’t find it, substitute with ginger and lime zest.īecause galangal is so tough, it can be one of the offenders of grainy curry sauce because consumer grade blenders and food processors can’t blitz it finely enough if you just throw chunks in. It looks like ginger, but tastes more citrusy and is harder to cut. Dried chillies have an earthy flavour, they are not crazy spicy and it’s a key flavour base for red curry.Īnother ingredient in Thai Red Curry Paste that is a bit unique is galangal. Using fresh red chillies won’t produce the same end result, I tried. Chop before hydrating in boiled water to shake the seeds loose (seeds = spiciness) and also, they hydrate better = easier to whizz into a smooth paste. The star ingredient in Thai Red Curry is dried red chillies. Just show the shop keeper these photos if you can’t find them! There’s no denying that you’ll probably require a trip to the Asian grocery store to get all the ingredients for Thai Red Curry Paste, unless your local supermarket has an exceptionally well stocked Asian section! But everything should be relatively simple to hunt down, they are all pretty common Asian ingredients. Little tweaks here and there to balance it to my taste to make it as close as I could to the red curries served at my favorite Thai restaurants. Much of the base for this Thai Red Curry Paste is drawn from Chef and restaurant recipes. The 2nd time I tried it, I gave up 3 minutes in and scraped everything into a blender.īlender is the way to go. The first time I tried it, I was cursing like a sailor less than 10 minutes in, chilli bits flying everywhere. Truly authentic Thai curry pastes require serious effort – the paste is made by grinding the ingredients in a mortar and pestle and it takes over 30 minutes. How Authentic Thai Red Curry Paste is made A Thai Red Curry Paste that’s totally doable by any home cook that makes a Thai Red Curry that rivals those served by the best Thai restaurants in Sydney – and we are known for great Thai food here! We’re pretty hard on ourselves!īut finally, the whole RecipeTin Family approves and we declare this curry paste to be The One. Something’s missing!“-> “It’s nice, but it’s brown not red.” -> “Why is it gritty?” “The veggies are too soft, the chicken’s not tender enough” -> “It’s almost there! Almost!” ?Īctually, the cook is usually the toughest critic. “It lacks complexity!” -> “Something’s missing… I don’t know what. You should have heard the critiques for the earlier versions. We’re a tough crowd, when it comes to each other. This Thai Red Curry Paste recipe is a RecipeTin Family effort, refined over years with multiple family meals during which we critiqued the latest version. Use this red curry paste recipe for Thai Red Curry, fish cakes or add zing to Thai Fried Rice! Like Green Curry Paste, a homemade curry paste yields the freshest, most fragrant curry that you can never buy in a jar. The DNA of this paste is a recipe by the great David Thompson, a highly regarded Thai food expert. ![]() A Thai Red Curry Paste recipe that’s doable by any home cook and yields a curry that truly is as great as what you get at the very best Thai restaurants.
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