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Thai Red Curry Seasoning Blend & Paste

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

RED CURRY SEASONING BLEND

  • 1/2 Cup Paprika
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Salt
  • 1 1/2 teaspoon Black Pepper
  • 1 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Lemon Grass
  • 1/2 teaspoon Coriander, ground
  • 1/2 teaspoon Cilantro, dried
  • 1/2 teaspoon Cumin, ground

RED CURRY PASTE

  • 2 medium Shallots, coarsely chopped
  • 2 inch Fresh Ginger, about thumb thick
  • 4 cloves Garlic, smashed
  • 2 Tablespoons Thai Red Curry Seasoning
  • 1 Tablespoon Canola Oil
  • Thai Chilies (Bird's Eye Chili) optional - see notes

Instructions

RED CURRY SEASONING BLEND

  1. Add all ingredients to a mixing bowl and mix thoroughly. Store in a sealed container.

RED CURRY PASTE

  1. Peel and coarsely chop the shallot and ginger.

  2. Place all ingredients in a small processor and blend until smooth.

  3. If you want to add some heat to the meal, you can add Thai Chilies to the paste at this time and blend them into the paste. See the notes below for a general heat level guide.

Recipe Notes

  • The seasoning blend can be stored in an empty spice bottle for future use!

Thai Chili Peppers are also known as Bird's Eye peppers. They are used to add heat to Thai dishes. They are time, but add a big punch. Here how I adjust heat levels:

  • Mild: 2 chilies, deseeded
  • Medium: 4 chilies, deseeded
  • Hot: 6 chilies, with seeds