Thai Red Curry Paste is made with red chillies. Thai red curry paste is called Kaeng Phet, Phet meaning “hot spicy”, Kaeng being the Thai word for curry and this Thai red curry paste is certainly hot! Curry pastes are essential to Thai curries and the making of curry paste has long been a part of Thai culture. Many Thai people still make their own curry pastes using a traditional mortar and pestle which gives the curry paste a better texture than an electric blender. In the markets there are stalls with huge mounds of the various curry pastes for sale and Thai red curry paste is also available commercially packaged but the flavour does not compare to the homemade pastes. There are many different recipes for Thai Red Curry Paste, nearly every Thai having a handed down “secret” recipe. Our recipe below can be adjusted to suit your own tastes.
Ingredients for Thai Red Curry Paste
5 Dried Red Chillies
3 Shallots, sliced
2 Stalks Lemongrass, chopped finely
5 Cloves Garlic, roughly chopped
1 Tsp Grated Kaffir Lime Peel
1 Tbsp Galangal, roughly chopped
1 Tsp Peppercorns
1 Tsp Coriander Seeds
1 Tsp Cumin Seeds
1/2 Tbsp Shrimp Paste
1 Tbsp Coriander Roots, chopped
Blend all the ingredients together into a paste, using a blender or a mortar and pestle. Add the ingredients one by one, starting with the hardest items.