Easy Spicy Thai Red Curry Paste Recipe (Vegan)
If you enjoy the rich, spicy flavors of Thai cuisine, making your own Thai red curry paste at home is a great way to enhance your dishes. While store-bought options are convenient, homemade curry paste offers fresher flavors and allows for full control over the ingredients, which is especially important if you follow a specific diet or have food sensitivities. In this article, we’ll walk you through the process of making a vegan Thai red curry paste and discuss its benefits compared to store-bought alternatives.
How to Make Thai Red Curry Paste at Home
Making your own Thai red curry paste is a straightforward process and can be done using two methods: by hand or with a food processor.
- Using a Mortar and Pestle: This traditional method provides a hands-on experience that enhances the flavor of the paste. Start by toasting your seeds—this step is crucial for maximizing the depth of flavor. Once toasted, use a mortar and pestle to grind the seeds into a fine powder. Afterward, gradually add lemongrass, Thai red chilies, and the remaining ingredients. Continue grinding until you achieve a smooth, even consistency. While this method takes more time and effort, the resulting flavor is often more robust and nuanced.
- Using a Food Processor: For a quicker, more convenient option, you can use a food processor. Simply add the toasted seeds, lemongrass, chilies, and other ingredients into the processor, then blend until the mixture forms a paste. The food processor method saves time and effort while still delivering excellent results. Both methods allow you to customize your paste to suit your taste preferences and dietary needs.
Making Thai red curry paste at home allows you to enjoy the genuine flavors of Thai cuisine, tailored to your liking. By controlling the ingredients, you can ensure your paste is vegan, gluten-free, or suited to other dietary restrictions.
Easy spicy Thai red curry paste recipe (vegan)
Ingredients
- 10 Thai red chili peppers if using dried, soak them first
- 5 shallots
- 1 inch piece of ginger
- skin of 1/2 kaffir lime optional
- 2 leaves kaffir lime recommended but optional
- 4 cloves garlic
- 1 stalk lemongrass use only the white parts
- 1 tbsp cilantro stems
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp black peppercorns
Instructions
- Begin by toasting the cumin seeds, coriander seeds, and black peppercorns in a pan over medium heat for about 2-3 minutes until they become fragrant. Allow them to cool before proceeding.
- Once cooled, transfer all the ingredients, including the toasted spices, into a food processor. Grind everything until you achieve a smooth, wet paste. It's important not to add water to the paste, which could shorten its shelf life and alter its consistency.
- Once the paste is ready, store it in a clean jar and place it in the refrigerator. It can be kept for up to 1 week.
- For an extra burst of flavor, consider adding 1 teaspoon of shrimp paste into the mixture.
Homemade vs. Store-Bought Curry Paste
When deciding between making your own curry paste or buying it from the store, there are several factors to consider.
- Control Over Ingredients: When you make your own curry paste, you can ensure that every ingredient fits your dietary preferences. Many store-bought Thai red curry pastes contain fish sauce or shrimp paste, which aren’t suitable for vegan diets. Homemade curry paste lets you omit animal products and any additives or preservatives commonly found in pre-made versions.
- Customization: Homemade curry paste allows you to adjust the spice level, salt content, and overall flavor. For example, if you prefer a spicier paste, you can increase the number of chilies. If you need to watch your sodium intake, you can reduce the salt or use low-sodium soy sauce.
- Freshness: Store-bought pastes often contain preservatives to extend shelf life, which can compromise flavor. Homemade paste is fresher, offering a more vibrant and aromatic result. The use of fresh ingredients like lemongrass, garlic, and chilies makes a noticeable difference in the final dish.
- Convenience: While store-bought curry paste is convenient, making your own takes little time and can be stored for future use. Once prepared, you can refrigerate or freeze the paste for later, making it nearly as convenient as store-bought options.
Is Thai Red Curry Paste Spicy?
Thai red curry paste is known for its bold heat, primarily due to the Thai red chilies used in the recipe. These chilies range from 50,000 to 100,000 Scoville Heat Units (SHU), making the paste moderately to highly spicy. However, when you use the paste in a curry, the heat is balanced by other ingredients like coconut milk, which mellows the intensity.
Making your own paste gives you control over the spiciness. If you prefer a milder paste, you can reduce the number of chilies or use a milder variety of chili pepper. Conversely, for a spicier dish, you can increase the amount of chilies.
Is Thai Red Curry Paste Vegan?
Not all Thai red curry paste is vegan, as traditional recipes often include shrimp paste or fish sauce for added umami flavor. However, the recipe outlined here is vegan, relying on soy sauce or tamari to provide a similar savory depth without the use of animal products.
Making your own vegan Thai red curry paste ensures you can enjoy the authentic flavors of Thai cuisine without compromising on your dietary principles.
How to Store Thai Red Curry Paste
Homemade Thai red curry paste can be stored in an airtight container in the refrigerator for up to one week. Since it doesn’t contain preservatives like store-bought versions, it’s important to use it within this time to ensure the best flavor and quality.
Can You Freeze Thai Red Curry Paste?
Yes, you can freeze Thai red curry paste for longer storage. Simply portion the paste into a freezer-safe container or a plastic bag, flatten it, and freeze. The paste will keep for up to six months in the freezer. When you’re ready to use it, allow it to thaw in the refrigerator for a few hours.
Freezing is a great option if you want to make a large batch and have it on hand for future meals. It’s just as convenient as store-bought paste but with the benefit of being homemade and customizable.
Making your own vegan Thai red curry paste at home is a simple and rewarding process that allows you to create a fresh, flavorful, and customizable base for your Thai dishes. Whether you choose to make it by hand or with a food processor, this paste offers a versatile and vegan-friendly alternative to store-bought versions. By tailoring the spice level and ingredients to your preferences, you can create a curry paste that fits your dietary needs and delivers authentic Thai flavor.
