Authentic Thai Red Curry Paste Recipe (วิธีทำ พริกแกงเผ็ด)

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After you make this Thai red curry paste recipe (พริกแกงเผ็ด), you’ll be able to make other extremely tasty Thai dishes. Here’s the full recipe: http://wp.me/p4a4F7-2u8

Thai curry pastes make the base or foundation for numerous Thai dishes, from soups, to curries, to stir fries. You can easily go to the market in Thailand and buy freshly made pastes, but they just don’t taste nearly as fresh as if you make it yourself. Also, you could go to the supermarket and buy your Thai curry paste in a can or plastic tub, but again, it would lack the fresh flavors that you’ll get when you make it fresh yourself.

In this recipe, I’ll be making Thai red curry paste (พริกแกงเผ็ด), known in Thai as “prik gaeng ped”. It’s a combination of dried red spur chilies, with a host of other ingredients that include shallots, kaffir lime peel, garlic, white pepper, among other ingredients. There are a couple of ways to make this Thai red curry paste recipe (พริกแกงเผ็ด), but I think the best method is by hand, using an authentic Thai mortar and pestle to grind all the ingredients to a paste consistency. This does take some serious work, but the effort of slowly pounding the paste, ensures all the ingredients are pounded to perfection and all the oils of everything are released. Making it by hand, this recipe will take about 20 – 30 minutes or more to prepare, so it does take some time and energy to make by hand, but I can assure you that the final taste is amazing. Alternatively if you don’t have a Thai mortar and pestle, you could blend all the ingredients in a blender or food processor – but if you have the time and muscle, go for it by hand.

Here are all the ingredients that you’ll need in this Thai red curry paste (prik gaeng ped พริกแกงเผ็ด):
3 teaspoons white pepper corns
½ teaspoon cumin powder
½ teaspoon coriander powder
8 dry red spur chilies (soaked in water for about 10 minutes to soften them)
½ teaspoon salt
10 – 14 small cloves of garlic
5 small shallots (Thai shallots are the size of grapes, so it’s about 2 tablespoons worth)
1 tablespoon finely sliced lemongrass
1 tablespoon finely sliced coriander roots
1 tablespoon finely sliced galangal
Skin of ½ kaffir lime
½ teaspoon of shrimp paste

The directions on how to make this recipe are pretty easy, as long as you have all the ingredients and the equipment you need. In Thailand you’ll find all these ingredients at just about every market, they are extremely commonly used in Thai cooking. However, even in the United States, at Asian supermarkets, I’ve seen all these ingredients – so it shouldn’t be hard to get everything together. Basically for the directions, all you have to do is first pound and mix the dry spices, including the white pepper, coriander powder and cumin, then set them aside. Then pound all the other ingredients together (watch the video for the best order), and just keep on pounding until you have a nice buttery Thai red curry paste. It took me about 20 minutes or more to get a nice paste, but the end result was so flavorful and so incredibly fragrant.

Once you have made this Thai red curry paste (พริกแกงเผ็ด), you can then go on to make a number of other Thai dishes that use this paste. One of my favorite Thai street food dishes is gai pad prik gaeng (recipe coming soon).

Full recipe here: http://wp.me/p4a4F7-2u8

Music in this video courtesy of Audio Network

Produced by Mark and Ying Wiens
Eater at: http://migrationology.com/blog & http://www.eatingthaifood.com/blog/
Are you interested in more Thai food? Check out my “Eating Thai Food Guide” for the serious Thai food lovers: http://www.eatingthaifood.com/eating-thai-food-guide/
Authentic Thai recipes: http://www.eatingthaifood.com/thai-recipes/
T-shirts: http://migrationology.spreadshirt.com/

Thank you for watching, and don’t forget to subscribe: http://www.youtube.com/subscription_center?add_user=migrationology

See you on the next food video.

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Comments

Amy Limplatya says:

Are you thai too or are you just in Thailand making thai food because your English is very good.

TheThelandofsmiles says:

I can’t with your tiny pestle and mortar….use a clay one

Sofie Kunz says:

I made this paste by hand. It was a lot of work but you're right; totally worth it! I've used it for a red curry. Thanks for the upload

Arjun Sharma says:

I have seen your lots of videos.it is educational motivational and full of energy.great work Mark.may god bless you cheers bro.

Aleksej Savodnik says:

Is red curry or green curry the spicier

Nutan Patel says:

It is really great. Please post vegan Thai recipe.

Papillon Papillon says:

Hi Mark, Great video but I wish to know if the quantity you made is just for one dish. How much should one be using for every dish one makes ?

Chriss Lu says:

why only dried chilis?nice work, ty!

estefania lmuth says:

When I saw this… OMG, made me miss my parents' so much! My mom taught me all this and add those small egg plants,mackerels.. side dishes of fresh veggies!yass!!!! And to top it of a hot bowl of rice it's like heaven!!!!!

BitNRG says:

Veeery good, Mark… I love your videos and finally someone who really does the red curry as it should be ! Whatchout my personal page about it on facebook 😉 https://www.facebook.com/RedCurryPassion/

Angela G says:

Yum!!! 😍

David Caballero says:

can I use redbell peppers Instead to avoid spiciness to the paste?

Romullo Souza says:

Congratulations! It must taste amazing, but I'll keep getting mine from the supermaket shelves!

AMER ZAHID says:

Hi Mark, I'm a big fan of your blog and videos! Can you tell me what is the difference between this red curry paste and another version called Country Style Red Curry paste? I have bought it off from Bangkok number of items and it has a distinctly aromatic and sweeter flavour. If you have a recipe for that than that would be cool to try as well. Thanks!

Logan Rogers says:

Hi Mark. How necessary is the shrimp paste. I'm an American guy and my girlfriend is Malaysian and I'm making this Thai Red Curry Paste for her using a mortar and pestle. My thought process is that everything going into this is processed by hand, by me… but then there's the store bought shrimp paste. So, if it's absolutely necessary, I'll add it. Thanks!!

electronsauce says:

I think you're confusing tablespoon and teaspoon 🙂

Idea Bee says:

พูดอังกฤษเก่งจัง สำเนียงเปะเวอร์คะ

Orbit Realty says:

beautiful video! Looks so much better than my store bought one

Jj Perera says:

Looks amazing…definitely will try this. Do you have a cooking website ? Any other Thai dishes you can share?

luxury eky says:

wow..you are amazing..thank you for the recipe..I love it..I want to make it;)

Amyn Kajani says:

Hey what paste did you put at last do we get at super market

Yev Zebrov says:

Do you know what I can replace red spur chilies with? I live in Bay Area in California and can't seem to find red spur chillies anywhere either around me or online. Do you know how I could get my hands on some, or if there's a good substitute?

f moor says:

can you list some dishes besides red curry and gai pad prik gaeng that use red curry paste?

MartinHawkeyeXD says:

is there anything i could replace the shrimp paste with?

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