Red Curry Paste Recipe?

[Magelet]

I'm making gaeng ped gai (thai red curry chicken and eggplant) next week. The recipe I'm using calls for red curry paste. I'd like to make it myself. Also I don't know of any really good pre-made that doesn't have shrimp in it. (for yellow curry paste I like mae ploy, but the yellow is the only one without shrimp).

Does anyone have a great recipe for red curry paste? I don't think I'll have a hard time tracking down any ingrediants, and other than lack of shrimp (which I can just leave out of a recipe that calls for it, if need be), I'd really like an authentic recipe. (Or a fave thai cooking blogger who might have a recipe on their blog).

Thanks!

[Otto]

Originally Posted by Magelet

Does anyone have a great recipe for red curry paste? I don't think I'll have a hard time tracking down any ingrediants, and other than lack of shrimp (which I can just leave out of a recipe that calls for it, if need be), I'd really like an authentic recipe.

I've had good luck in the past with Nancie McDermott's Real Vegetarian Thai, a copy of which I don't currently have. One of her red curry recipes with variations is here. (I hope; this should be a Google books link. Click forward from "page 38" to 39 if it shows you the back cover.)

[cristeen]

Thai Red
1 T coriander seed
1 T cumin seed
(2 tsp shrimp paste)
12 dried red chilies, chopped
2 shallots, chopped
8 garlic cloves, chopped
1 inch piece galangal, chopped
2 lemon grass stalks (white only), chopped
4 kaffir lime leaves, chopped
2 T cilantro root
grated rind of 1 lime
1 t black peppercorns

Dry fry seeds 2-3 min until browned. Grind to powder. I'll skip the part about the shrimp. Put ground spices and chilies in the FP or blender and process until finely chopped. Add remaining ingredients and process to a smooth paste, scraping sides as necessary.

If you find kaffir lime leaves, please let me know where. I'd love to get some for the freezer (same with curry leaves).

[Magelet]

I'll be sure to let you know, I think I'm going to go check out several of the asian grocery stores in oakland's chinatown for this curry and just to explore. I feel like I've seen kaffir lime leaves a couple of times at monterey market as well, but I'm not sure. It's not something they carry regularly if they did have it. (Just like the 1 time they had grape leaves... I figured I could come back and get some with cukes to pickle the next week but no, I've never seen them there again in a year, dang soft pickles) Curry leaves, I've seen "curry plants" in local nurseries but I know it's not the same plant merely a plant which smells similar.

Where do you get cilantro root? Do you use all the chili seeds or take some out?

Thanks both of you.

How long does that keep Cristeen? I'd really love to be able to make big batches of curry paste and keep it on hand. the mae ploy stuff keeps practically forever in the fridge, and doesn't have preservatives.

Any idea how hard it will be to make in a too small mortar and pestle? I want a larger one, but at the moment, we haven't the money (and actually, I've yet to FIND one I want to buy anyways, they're either too small or the basalt mexican ones: too rough and porous.) It powders cumin and coriander just fine, so if I mince everything first, I think it will be ok... maybe if I do it with salt, that always works better.

[mnnice]

The Thai Kitchen brand is vegan and very tasty (although I am all for homemade if you can find all the stuff. )

[cristeen]

Originally Posted by mnnice

The Thai Kitchen brand is vegan and very tasty (although I am all for homemade if you can find all the stuff. )

She's right, it is. I didnt even think to check. I have an open jar in my fridge that you're welcome to, Magelet. We prefer the green, so it will just sit there until i decide to throw it out.

[Magelet]

I'm really excited to make the paste, but if you never use it, I'd love to have it on hand for quicker curries, Cristeen, thank you.

I haven't made anything extravagant in months. I'm really excited to make the curry paste from scratch, and then the curry. I love the chance to cook fancy, labor intensive, elaborate things, and don't do it often.

[cristeen]

I found one that doesnt call for shrimp at all.

It has a note that you can simplify it further by omitting the cumin, coriander and peppercorns. Or you can expand it by adding 2 T minced lemongrass, 2 T cilantro root or 4 wild lime leaves. I found a note in another book that you can sub cilantro stems for the root. Also the note that it will keep 3 wks in the fridge or 3 mos inthe freezer.

3 lg New Mexico or Anaheim chiles
10 sm arbol or japones chiles
1/2 c shallot or onion
1/4 c garlic
1 T ginger or galanga
1 T coriander
1 t cumin
1/2 t pepper
1/2 t salt


stem and seed the chiles, break intopieces and soak in warm water.

Combine the remaining ingr w the soaked chiles and 1/4 c of the soaking liquid and grind to a paste. Add more soaking liquid if needed.
1/2 t salt

[Curlyfry7]

I LOVE to cook and also miss cooking elaborate meals.....ahhh....someday I'll be able to again...

Anyhow, here's a source of kaffir lime leaves-it's online but IIRC the shipping was very reasonable. I purchased some for DH for a gift one year as well as some galangal and a couple other things. They also send recipes via e-mail about 1-2 times a month.
http://importfood.com/freshthaiproduce.html

HTH!