Red Curry Paste - Emointhekitchen

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Red curry paste is a key ingredient in Thai cuisine, which is known for its rich flavour. Making red curry paste from scratch is a great way to ensure the freshness and quality of your dishes. To properly blend all the ingredients into a smooth, aromatic paste and ensure the freshness and quality of your dishes, you should use a high-powered blender when making a delicious homemade red curry paste.

You will need:

15 red chillis
2 tbsp lemongrass
2 shallots
1 tbsp shrimp paste
1 tsp ginger powder
1/2 tsp coriander seed powder
4 garlic
1/2 tsp cumin seed
1 tbsp chopped cilantro
1 tsp lime
1/4 chilli soaking water

Procedure:

Combine all ingredients in a high-powered blender and blend until smooth. Store red curry paste in an airtight container in the refrigerator for up to 3 days, or freeze it for a longer shelf life.

Yellow Curry Paste can be found here
Green Curry Paste can be found here

Lemongrass（柠檬草） is used frequently in teas for its calming properties.

Coriander
Property – Pungent, warm; lung and spleen meridians entered.
Actions – Induce sweating and promote eruption, promote digestion and direct qi downward.
Indications – Indigestion and inadequate eruption.
Cations – It is contraindicated for adequate eruption.

Ginger
Property – Pungent, warm; lung, spleen and stomach meridians entered.
Actions – Disperse wind-cold, warm the middle energizer to stop vomiting, and warm the lungs to stop coughing.
Indications
A. Wind-cold exterior syndrome
B. Stomach cold and vomiting syndrome
C. Cough due to cold of the lung
Cautions – It should be used with cautions for yin deficiency with internal heat and heat exuberance because it helps promote fire and injure yin.