Comments on: Authentic Thai Red Curry Paste

By: Bert

Bert — Thu, 05 Jun 2025 11:31:19 +0000

Nutribullet works well to make curry pastes. The result is e very fine paste making a nice silky curry. The water content in the soaked chillies is enough for the Nutribullet to work flawless. Though you have to shake it several times during the process and also allow some pauses to avoid heating up the paste.

By: Charlotte

Charlotte — Sat, 18 Jan 2025 20:17:47 +0000

In reply to Moritz. Also curious about this!

By: Moritz

Moritz — Tue, 14 Jan 2025 13:47:31 +0000

Thank you so much for the recipe! How important is it to use dried chilies? Where I am in Germany it is actually easier to buy fresh chilies, especially if you want to buy smaller quantities.

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 30 Sep 2024 20:17:56 +0000

In reply to Brian Edelstein. If you make the paste properly (meaning finely ground) you do not need to strain anything out. If the curry isn't smooth it means you didn't grind the paste finely enough. Though if it happens, your solution of pureeing in the blender would work. Try not to strain things out as all those bits add to the body of the curry. You can see how I use the paste in any of my curry recipes on the site!

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 30 Sep 2024 20:16:11 +0000

In reply to Travis. yep it freezes great! Thank you!

By: Travis

Travis — Sun, 29 Sep 2024 02:39:23 +0000

I made the curry paste and it was excellent. If I make a larger batch does it freeze very well?

By: Brian Edelstein

Brian Edelstein — Tue, 17 Sep 2024 17:37:26 +0000

You are the best!
Do you add your paste to the coconut milk first, then heat and then strain it? Or do you puree the coconut milk + paste to make it smooth. Or does the paste dissolve beautifully into the milk and the aforementioned are not necessary. I have to strain mine.

Regards,

Brian

By: Pailin Chongchitnant

Pailin Chongchitnant — Thu, 12 Sep 2024 20:56:33 +0000

In reply to Alex. We also saute the curry paste! For all our coconut curries the paste is always sauteed, but we saute it when we cook the dish, not before storage. THere's no difference either way, you can saute then store, then simply add liquid when you cook it. Depends on at which stage you want to spend the extra time.

By: Alex

Alex — Thu, 05 Sep 2024 09:37:38 +0000

Hi P'Pailin,

I am from a Peranakan household in Malaysia, and it is so common to saute our spice paste prior to adding coconut milk/tamarind juice/proteins, or even before storing it (hence storing it in oilier form). I noticed this is a huge departure from most Thai cooking where the paste is added to a simmering liquid instead.

While i am interested to know more about the difference during cooking, I am even more invested in knowing the difference it makes for storing it in its saute-ed form. I am thinking of making large batches of spice paste and making them shelf-stable by sauteing them prior to bottling.

Hope to hear your thoughts on this!

Chon Kaew! (my feeble attempt at "Smash Glass!")
Alex

By: Pailin Chongchitnant

Pailin Chongchitnant — Fri, 16 Aug 2024 23:18:05 +0000

In reply to Richard van Dorp. Thank you! You could try adding about a teaspoon of galangal powder and it would probably be okay, don't worry about cilantro you can omit it.

By: Richard van Dorp

Richard van Dorp — Wed, 14 Aug 2024 06:28:44 +0000

Hi, what a great website you have. I will make the Red Curry Pate but here in Holland we don't have fresh Galangal and cilantro in stores, only in powder. Can I replace it for powder and how much?
Keep up the great work!

By: Jenn

Jenn — Sun, 02 Jun 2024 21:35:32 +0000

Thank you so much Pai! This recipe guideline is amazing—you’re such a thorough teacher. I didn’t have the galangal but followed along the authentic way, using fresh and dried birds eye chilis. It was delicious and quick. So much better than the store brands even though I also like the ones in your video that you recommend. Even my five year old loved the process, the spice and salt level and he was so happy he could taste all the herb flavours!

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 13 Apr 2024 23:10:49 +0000

In reply to Steve. Hi! The video is working for me, try again? Make sure you don't have ad blockers turned on.

By: Steve

Steve — Mon, 08 Apr 2024 05:02:21 +0000

Looking forward to trying this. Is the video still available? The links seem to be broken. Thanks!

By: Rachel

Rachel — Sun, 07 Jan 2024 17:21:50 +0000

Made this to avoid the weekend takeaway trap and can honestly say it ended up so tasty with levels of flavour. I used Galangal paste as I couldn’t find fresh and I just used dried Thai chillis instead of 2 types but it tasted amazing. Definitely much less salty than store bought or takeaway curry and I made double so I can have it again soon 😝

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 18 Sep 2023 09:29:59 +0000

In reply to Siew Choo. Thank you!!

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 18 Sep 2023 09:29:49 +0000

In reply to Rick. So happy to hear! And thank you for taking the time to report back. Now I know :)

By: Siew Choo

Siew Choo — Tue, 12 Sep 2023 04:13:47 +0000

Hi, I made this Thai Red Curry Paste using your recipe and it definitely tasted much better than store-bought paste, that I found to be very salty. Thanks so much for sharing your recipe. I keep coming back to try your recipes as the food turned out authentically Thai.