Thai Red Curry Paste

I had a last minute need for red curry paste for another recipe. This was great. We used half for what we needed it for and used the rest as a condiment within a few days. I'm definitely making this again. Because it was last minute, I didn't have everything. I absolutely missed out not having lemon grass I wanted that flavor in the finished product after I tasted it. I used dried ground ginger for the galangal and Worcestershire sauce for the shrimp paste, which worked OK and some extra liquid helped it all come together as a paste. I also used a mix of dried cayenne and chili powder instead of soaking and grinding dried chilies.

I found this recipe to be good and easy to put together. It is very warm, but not nuclear to my taste buds. I did not have the shrimp paste, but the recipe seemed fine without it. Thank you for sharing this!

I made a small batch of this paste in order to prepare Recipe #161394. The results were absolutely delicious and added a good amount of rather complex heat to the final dish. In preparing this paste in my mini chopper, my paste I replaced the dried shrimp with a bit of fish sauce in deference to allergies. Also my paste was not quite as smooth as expected even after several minutes in the mini chopper. Not an issue but and observation. Off to find other recipes to use this condiment. Thanks Sue L.

Very tasty! I've never made my own curry paste before and am very pleased with the results. I couldn't find shrimp paste so substituted fish sauce. Apparently they're not really much alike so I'll keep looking for shrimp paste. This is quite spicy, but you can cut the heat by reducing the amount of chilies.