More on Thai Red/Green Curry Paste

My husband is being pushy with this and since he posted a recipe, I thought I should not leave you hanging and give you the recipe (click the continuation link below) I use for Thai Red and Green Curry Paste. Essentially it is the same  recipe for both only you are using Red or Green Chilies and in the Green Curry Paste, you will add fresh Coriander leaves (Cilantro) to get a vibrant green color.

The recipe calls for galangal which I have problems finding here in China (I still need to work that source out) so I substitute fresh ginger root instead. When living in the Northwest I was able to find galangal in the Asian markets.  Lemon grass, too. I even grew my own lemon grass but had to move it inside in the winter months as it did not thrive too well in the cold. I was able to start more lemon grass when we moved back to China and now have a lovely spot in my garden with loads of it to use in our Thai and Malaysian Curries.  I love the tropical climate. 

Red Curry Paste*

• 10-15 Red Chillies Sliced I seed most of them but I like a little more heat so I do leave some seeds.
• 1 medium size red onion 4-6 garlic cloves  if they are large use 4 if small use 6
• 3-4 lemon grass stalks the white part sliced
• 1" piece of galangal peeled and sliced
• a handful of coriander stems (you will use the leaves later)
• 3 lime leaves (I have substituted 1 tbsp juice of a lemon or lime here when out of the lime leaves or zest of a lime or lemon  about a teaspoon)
• 1 cm shrimp paste  (If I don't have I use Oyster sauce)
• 1 Tbsp Coriander seeds
• 2 tsp. cumin seeds
• 1 tsp salt

Traditionally use of mortar and pestle is used to make this paste. But since I love the easy work the blender does for this everything gets put into the blender. I do bash the ginger and lemon grass in the mortar and pestle a little bit before putting into my blender. I start with the Chillies and work my way down the list of ingredients blending. Sometimes I add a little bit of water or Vegetable oil to help the blending process along not more than a couple of tablespoons is ever needed.

I usually double this recipe and empty straight from the blender to a Ziploc bag. What I don't use I freeze, and use later.

*Green Curry Paste

Same as above using Green Chillies and at the end adding a couple of handfuls of fresh coriander for color.