The Best Thai Red curry paste น้ำพริกแกงแดง

Remove the seeds and pith from the red chilies to reduce heat and enhance color.

Soak the deseeded chilies in water for 2 hours.

Remove the skins from the shallots and garlic, then chop them as finely as possible.

Remove the skin from the galangal and chop it finely.

Chop the lemongrass as finely as possible.

Remove the skin from the lime using a zester and chop it finely.

Chop the coriander, using the bottom part if roots are unavailable.

After soaking, chop the chilies finely and add them to the mixture.

Add a teaspoon of shrimp paste to the mixture for flavor and complexity.

Equipment Needed

Spice Level: