Making Authentic Thai Red Curry Paste at Home

This video tutorial guides viewers through the process of making authentic Thai red curry paste. It begins with an introduction to the necessary tools and ingredients, including a small blender, various spices, and vegetables. The tutorial then provides detailed instructions on preparing each ingredient, such as slicing lemongrass and galangal, chopping crochai, and zesting lime. The process of combining these ingredients into a coarse paste using a mortar and pestle is explained, with tips for achieving the right consistency. Finally, the video covers adding shrimp paste and storing the finished curry paste for later use.

What should you do if you are using dried chillies in your curry paste preparation?

• Grind them directly with other ingredients

• Soak them in water for a few minutes

• Roast them before use

• Use them as they are

When preparing lemongrass for the paste, what is the key step to ensure it grinds well?

• Slice it as finely as possible

• Boil it before slicing

• Use only the top part of the stalk

• Peel off the outer layers

What should you do if you don't have a kefir lime for the paste?

• Use lime juice

• Skip the ingredient

• Use finely diced kefir lime leaves

• Use lemon zest instead

What is the purpose of using a mortar and pestle in the preparation of the curry paste?

• To grind and pound the ingredients into a coarse paste

• To measure the ingredients accurately

• To cook the ingredients

• To mix the ingredients with water

How long can freshly made curry paste be stored in the fridge?

• Three days

• About a week

• Two weeks

• A month