Mark today i made thai curry paste and I use it to fry shrimp… My God it was sooooo tasty. living on the isle of wight is a problem to get the authentic ingredients. We use cookies to give you the best possible experience while using our website.Learn More, Currently rated:  Rated 4.5 Stars from 1651 reader reviews. I have read many Thai cooking books and recipes over the years but never taken the plunge, until now. I fully agree with all your thoughts about the mortar and pestle, even though it takes more work, the flavors blend together and the oils get fully released when you grind them by hand. script.type = 'text/javascript'; } So it shouldn’t be tough. I wonder has anyone else found that? Firstly I only had dried red chili flakes so rehydrated those. We keep the seeds and use the red chili pepper flakes for other recipes. I just got back from a trip to Thailand and Myanmar and have tried to make some dishes here at home. I soaked the chilis, shallots, garlic in the 1 tbsp. var head = document.querySelector('head'), script = document.createElement('script'), r = false; Is that correct? My only comment is about the type of thai chili pepper to use. Your recipes are just superb! I am sorry but I used a blender simply because I don’t have a good mortar and pestle. if (elems[i].getAttribute('required') === null) continue; if (_removed) return; "); Just want to make a great Thai meal? var form = document.getElementById('_form_' + id + '_'), thank_you = form.querySelector('._form-thank-you'); Hi Aodh, thank you very much for the comment, and glad you were able to make some red curry paste. window._old_serialize = null; "); hi. They are much smaller than the spur peppers you describe. I have been able to gather all the ingredients with the exception of the Kaffir Lime. And I tried to cook Gai Pad Prok Gaeng using this paste. window._show_error = function(id, message, html) { Let me know how it goes, and thank you again for sharing. But that’s one reason it’s difficult to write down recipes for Thai food, because it’s so taste based, and ingredients / spices can vary in flavor and strength from location to location and even season to season. I’m going to try some of these recipes for sure. This is what i just need for my next menu item recipe. } if (needs_validate(input)) { Final recommendation would be to check the photos again and make sure you are not passing over green chilies in the market (that will eventually ripen and turn red) that are actually the PrikCheeFah you’re looking for. tooltip = create_tooltip(elem, err.join('
')); var elems = form_to_submit.elements[elem.name], found = false, err = []; You want enough for 1 tablespoon. Mark, your recipe series is my favorite thing. Simply take out a few cubes every time you cook and melt them in the pan. I used much less white pepper, because I prefer the chili taste instead of pepper. I guess I can just put less white pepper corns, but thought I’d share my experience. err.className = '_error-inner _form_error _no_arrow'; The website says that they’re called prik haeng in Thai. But, before you get started cooking, make sure you watch the video recipe first: (If you can’t see the video, watch it here: http://youtu.be/8o6KqwnSpWE), Time: About 45 minutes (unless you use a blender or food processor, then 10 minutes) if (fieldVal) { I used 8 big chilies, and cut them into 1 centimeter pieces, and added them to the mortar along with 1/2 teaspoon of salt. A touch of cinnamon…oh and i used anchovy paste…it turned out amazing I will never buy the paste again! Once you taste the flavors of a curry paste you made yourself, you won't go back to using it from a can - it's such a fresh and amazing blend of flavors. Thank you Mark. } Take the fresh coriander roots from about 3 stalks, cut off the roots, slice them into small pieces, and again you want about 1 tablespoon worth of coriander roots. Your recommended nice places for the best food in Thailand is very helpful. I used cumin seeds instead of powdered, lime zest for kaffir lime no galangal just used to ginger and lemon zest instead of lemon grass. Ok, going to try to make massaman soon! + serialized + '&jsonp=true'); arrow.className = '_error-arrow'; Although I have to say I just went straight for the food processor hee hee. Save my name, email, and website in this browser for the next time I comment. Mark, I just made your Red Curry paste recipe … the only change I made was to use a food processor vs. mortar and pestle, which I don’t own (YET!) Thanks for all the info. Look out for then in the coming months. amzn_assoc_ad_type = "smart"; var resize_tooltip = function(tooltip) { Freeze it in and ice cube tray, once frozen, transfer he cubes to a bag. When you say fresh coriander roots, I am assuming that you are talking about the stocks with the leaves removed. Any recommendations? I used the paste to make Red Curry with chicken for a dinner party, and my guests raved; every bit was eaten!! Hi Mark, Hi Mark! } Hi Mark – I was searching for Thai recipes and came across your site. remove ? I've also included some of my personal travel eating tips and answered some of your top questions... like "Mark, how do you make money to travel?". } else { I am definitely going to repeat this paste recipe. Appreciate any suggestions. I would prefer the ‘fragrant’ peppers you describe. Hi, thanks for sharing the recipe. } } else { . The peppers I have found at the Asian market near me make a VERY hot paste. } else if (elem.tagName == 'SELECT') { Fresh coconut milk also is very good without any salt. Hope you’ve found this out by now but the paste stays fine for ages in an airtight jar. I tried to eat one on its own as you mentioned; some seriously strong flavour. inner.className = '_error-inner'; I gave it to her and she moved to Florida. Good luck Alicia, hope you find some soon! Fry on low - medium heat until the meat is completely cooked and the pan is dry and sticky. } With Thai red curry paste here are some dishes you can make: Thank you very much for reading (and watching) this recipe. The final step is to go back to your dry spices and mix in your bowl of white pepper which is already mixed with cumin and coriander powder. Can you suggest anything to substitute for the salt and or any great Thai recipes that don’t have salt. (_above|_below) ?/g, '') + ' _below'; Pluck the leaves and flower tops from the basil. I love Thai food and your program make me always wants to try and want to come to Bangkok as much as I can. (adsbygoogle = window.adsbygoogle || []).push({}); Once your chilies are looking and smelling good, you can then go ahead and chop up all the rest of your ingredients, the garlic, shallots, lemongrass, coriander roots, galangal, and kaffir lime peel, and start pounding away. div.innerHTML = html; } The recipe was accurately followed and only made six, one-tablespoon portions using the mortar “smashing” method. Heat the oil in the wok until its hot and then add the Red Curry Paste. Have a great day. Decided it is time to start cooking our own cuisine. if (element.addEventListener) { In Thailand you’ll find curry pastes available at all markets, fresh, but produced in mass quantities. } else if (input.type == 'radio' || input.type == 'checkbox') { var remove_tooltips = function() { Hi. var tooltip = document.createElement('div'), arrow = document.createElement('div'), inner = document.createElement('div'), new_tooltip = {}; var needs_validate = function(el) { but i did bring back 4 different pastes , dried shrimp,squid,and crispy sweet chilli fish topped with sesame . Many greetings. // ]]> Be sure to check more of my authentic Thai street food recipes by clicking here. }; for (var i = 0, len = allInputs.length; i < len; i++) { it should have a slightly sweet taste, a little bit spicy, and a little salty. I love those limes i enjoyed how you presentation about the food and love to see how you do;. https://www.food.com/recipe/authentic-thai-red-curry-with-chicken-512041 I love to see your program about the Thai food. I measured before smashing and still only made six tablespoons. Thank you Elin, that’s alright, glad you enjoyed it! Actually, I think texture is a major part of food appeal and you may or may not get the same flavor with a food processor but you will not get the same texture. if (!no_error) { You might also grow them yourself if you are using a lot of them, I have grown them and they are quick and produce a lot of chilies in just a few months. var elems = form_to_submit.elements[elem.name]; return match ? Key Ingredients for this Authentic Thai Red Curry Recipe: Kaffir lime leaves. I’ll be using it to make chiang-mai sausage because I thought using a fresh paste would create a better tasting meat product. Recipe size: This recipe will make about 8 – 10 tablespoons of Thai red curry paste Taste the curry. Watch the, The best (and most strenuous) way to make Thai curry pastes is using a. Hope this helps and enjoy the food! Hey Geoff, if you can get ahold of shrimp paste it would really be best, but I think anchovies could be a good replacement as they have that fish flavor. var now = new Date(); I made up a triple batch and froze the paste in tablespoon sized lumps – so perfect to toss in the pot whenever I need it! Mark, I just found your recipe a couple of days ago and decided to try making some paste since I’m looking for ways to add flavor to food without so much salt. Add the red chili paste and stir it in well. Hi Alicia, thanks for writing. window._form_serialize = window.serialize; } It’s a flavorful ingredients, but if you can’t find any, it would be fine to omit it, or you can add a little bit of coriander powder. © 2013 - 2020. new_tooltip.no_arrow = true; Cut the red chilies diagonally. I have repeatedly watch these videos for months now. I really would love to make your recipe but do you know any vegan substitutes for the shrimp paste? They are normally piled high in rounded cone shapes, and you can buy by them by the 100 grams. Could anchovies be used…?? if (validate_form()) { if (callback) { if (old_error) old_error.parentNode.removeChild(old_error); }; Glad you enjoyed it! if (elem.options[i].selected && !elem.options[i].value) { Enjoy the soup! I used red spur chillies and the only thing i didnt use was shrimp paste and used fish sause instead. Its a beautiful paste. Without a doubt my heart and soul is in Asia and especially with Thai food, however, I have always lacked the confidence to try dishes myself. for (var i = 0; i < elem.options.length; i++) { Hi Mark! Only problem is I can’t find the chilies you recommend anywhere nor on the Internet. Hi Pascal, you’re welcome. However, you can easily freeze it, and it’s still great. Thank you for your sharing. Sometimes you can find whole coriander with the roots attached at market stores or health food store such as whole foods. Thank you very much for your support, hope you’re having a great day! Other than that I made a similar version, than you. oldFunc.apply(this, arguments); We figured the vinegar might make it last longer in the fridge. I have found some frozen, but it’s just not the same. Take your galangal, and if you can find baby galangal that's not too old, it will be softer, but whatever you have is alright. thank_you.style.display = 'block'; Hey Nunzia, great to hear from you, and thank you very much for the kind words of encouragement. Add the chopped dry chilies to the mortar along with ½ teaspoon of salt and start pounding. At the end I boiled the whole batch and put into small glass jars for future use and presents. Maybe have you done any searches online for Asian shops that will send produce to you? "); Your food blog is great. This is the best curry I have ever had! if (typeof window._form_callback !== 'undefined') window._form_callback(id); Thank you, thank you and thank you. This lovely red curry dish is typical of the type of curries served in Central Thailand, where the soup base is made with coconut milk. They are one of the most ESSENTIAL components, or foundations of Thai cuisine; Pastes form the base of many dishes, from soups, to curries, to stir fries. Hope you enjoy it! Ok, here’s what I think, the Thai curry pastes that you’ll find fresh in the markets in Thailand can be very good, and that’s what I normally eat on a daily basis – but the reason they are not quite as good, in my opinion, as when you make it yourself, is because in the market they make huge amounts, and the pastes often sit for a while – they don’t make them everyday – you’ll find them in big mountains and they slowly get purchased – so they aren’t as fresh. Can you suggest an alternative please? The biggest challenge is pounding them all into a buttery paste (if you do it by hand). button.parentNode.insertBefore(wrapper, button); if (tooltips[i].elem === elem) { You could go out and buy Thai red curry paste (prik gaeng ped พริกแกงเผ็ด) from the store, but I’m here to tell you, the flavor is 10 times better when you make it fresh (ok maybe not 10 times, but anyway, it’s way better and fresher). allInputs[i].value = fieldVal; Can I make a big batch and save it? By the way, i’m interested by Veg.Thai cooking receipts for daily cooking…should be simple & healty ;-) Meats it’s ok, very tasty but we can’t eat it daily for health. As for turmeric, it’s typically used in southern Thai curry paste: https://www.eatingthaifood.com/2014/11/how-to-make-southern-thai-curry-paste/. Next peel 5 small shallots (Thai shallots are really small, about the size of a grape), so if you have big shallots you might need just 2 or 3. Alright, will try to write some veg recipes too. amzn_assoc_placement = "adunit0"; }); Thanks again!! return no_error; script.onload = script.onreadystatechange = function() { selected = false; var tooltip = null, value = elem.value, no_error = true; John (Sydney, Australia). Gainesville, Georgia? Hello. Let me know how it goes. if (needs_validate(elem)) { Once the dry spices are ready, empty them out of the mortar and set them aside in a small bowl (now, we won’t use them until the end). Some people take out the seeds to make their red curry paste less spicy, but in my opinion you’ve got to keep the seeds. WARNING: Pounding chilies with your hand can make your hand burn (like it’s on fire!). } As every year should be:). Thanks. Loved your site Mark, very comprehensive. sucess and waiting for your next program. }); This is a recipe for an authentic version of Thai red curry paste (พริกแกงเผ็ด prik gaeng ped) which can be used to cook a number of different dishes. 1/2 tsp กะปิ?!

for (var i = 0; i < allInputs.length; i++) { wrapper.appendChild(err); I’ve made the green and red curries a few times and they’re amazing, so thank you! if (elem.options[i].selected) { err.parentNode.removeChild(err) : false; Hi Mark In my opinion, aside from red curry paste and coconut milk, there are a few things that make red curry taste like red curry: makrut lime leaves, Thai basil, fish sauce, green and red bell peppers, and bamboo shoots. tooltip.className = '_error-inner _no_arrow'; I grow my own chili and I just harvested 2.5 lbs of Georgia’s Flame, which I used for the same purpose last year. If so, if you can… make a trip down to Atlanta to Buford Highway Farmer’s Market. 1 Pound boneless, skinless Chicken Thigh Meat. Can you guess why that is? tooltip.appendChild(inner); } else if (input.tagName == 'SELECT') { I am in Singapore so ingredients easy to come by. Nice tip about freezing it as well! Using the whole peppercorns will ensure you preserve the best flavor of the pepper, but if you can only get the ground powdered version, it should still work fine. Hey Helene, you’re welcome, thank you for reading and glad you enjoy cooking Thai food. Thanks, The recipe looks great. no_error = false; Note: If you only have pre-ground white pepper, you can eliminate the first step and just mix these 3 spices together in a small bowl. Then one day I was packing to move to a new location and I asked my grown daughter if she wanted it. To be correct, it turned out slightly more, than 4 pounds. I had to add a little olive oil and a few tablespoons of water to make it moist enough for the blender to puree it smoothly. Gorgeous book. My names is Marlina from Bali Indonesia. Is this for different regions? var regexStr = "field\\[(\\d+)\\]"; Pound your paste altogether and make sure the shrimp paste is fully mixed in. We cut the recipe in half because we didn’t think we would use it all in a week. e.preventDefault(); Eat it with: Use in a variety of Thai curries and stir fry dishes. Thanks. } Mmmm. var time = now.getTime(); elem.className = elem.className + ' _has_error'; var serialized = _form_serialize(document.getElementById('_form_1_')); // Site tracking URL to use after inline form submission. if (!found && elems[i] !== elem) return true; Cut off their stems, and you can then chop them into small centimeter pieces. Thanks for any advice you might provide. } It was simply delicious! Thai Red Curry has a very special place in my heart (and my stomach.) for (var i = 0; i < tooltips.length; i++) { })(); It’s a powerhouse of healthy herbs and spices. The Red thai curry paste looks yummy. tooltip.innerHTML = text; Hi Michael, I probably need to go back into this recipe and add some links of dishes to make, but here’s one of my favorites, it’s called “gai pad prik gaeng,” – chicken stir fried with red curry paste. I’ve gave this recipe a go on two occasions now, and I find 3 tsps of white pepper corns simply inedible. By the way, will you be adding new recipes soon? Prepare yourself to drool over these 41 meals, each featuring mouthwatering photos, details, and where you can eat it. How long does the paste stay good / fresh for in the refrigerator? Divide the coconut into to equal portions. Thank you very much Rebecca. }; if (window._old_serialize) window.serialize = window._old_serialize; Here in the U.K. the Pembrokeshire Beach Food Co. sell a few types and I can recommend the Dulse and Grass Kelp varieties. Hi Aurelio, thank you very much, great to hear that. I think the best and most rewarding way to make this Thai paste recipe, is by pounding all the ingredients by hand using a mortar and pestle, known as a krok in Thai. elem.parentNode.insertBefore(tooltip, elem); I just got back from thailand 3 visits in 10 months. This should take anywhere from 15 - 30 minutes, and yes it’s tough work, but it’s so worth it (again, you can alternatively use a blender or food processor). Been vegan for 9 years now and have learnt to make substitutions, the closest thing I’ve found for that fishy taste is seaweed. I will let you know i get on. submitted = true; } if (input.type == 'text') { (_above|_below) ?/g, '') + ' _above'; } else { "); Enjoy! amzn_assoc_region = "US"; Hi Duise, I think it will probably keep for a week or so in the fridge, but it’s always best fresh. I’m drooling. amzn_assoc_title = "Things used in this recipe"; Does anyone know where I can buy them, or a pepper that is comparable? I love your recipes! Don't worry if it taste a little too salty, as this curry is eaten with plain rice and that will absorb a lot of the saltines. //