How to make THAI RED CURRY PASTE from scratch พริกแกงเผ็ด

Thai Red Curry Paste พริกแกงเผ็ด isn't hard to make. It just requires a bit of ingredients. This aromatic paste can be used to make different kinds of curry dishes, marinades and seasonings. Sometimes, it's nice to make it fresh because you can control the ingredients going in and adjust the flavors and saltiness to your liking. Traditionally, the ingredients are pounded in a mortar and pestle, which produces a smooth and aromatic paste. However, I find that the immersion blender creates a very similar result. You can also use a traditional blender or food process, but you will most likely have to add a bit of liquid to get them moving and chopping smoothly in there. With the immersion blender, you don't need to add any liquid, creating a more flavor concentrated curry paste.

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INGREDIENTS (Adjust to taste)

Dried Guajillo Pepper - 8 peppers (or any kind of large dried mild pepper)
Jinda Chili Pepper - 45 peppers (any kind of small dried mild/spicy pepper)
Garlic - 12 cloves
Kaffir Lime Zest - 1 tbsp
Cilantro Stems - 2 tbsp
Galangal - 2 to 3 tbsp
Lemongrass - 3 stalks
Shallots - 4 bulbs
Salt - 1/2 tsp
Coriander Powder - 1/2 tbsp
White Pepper Powder - 1/2 tbsp
Thai Shrimp Paste - 1/2 tbsp
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🍲EQUIPMENT USED

Rosewill Induction Cooker 1800 Watt, Induction Cooktop
○https://www.amazon.com/gp/product/B00...
Immersion Hand Blender, Nxone 4-in-1
○https://www.amazon.com/gp/product/B08...

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