From Manop Gatecare's kitchen in Thailand. 
Red Curry Paste
This is a curry paste recipe my mother taught me when I was a child. It has a wonderful aroma, and some ingredients are personal favorites, like holy basil flowers. Sometimes people leave them out, but I've always included them since I was young. Whenever I get the chance to make it myself, I use this recipe.
(The quantities and proportions can be seen in the photo. This recipe makes about 10 1/2 ounces (300 grams) of curry paste.)
Red Curry Paste
This is a curry paste recipe my mother taught me when I was a child. It has a wonderful aroma, and some ingredients are personal favorites, like holy basil flowers. Sometimes people leave them out, but I've always included them since I was young. Whenever I get the chance to make it myself, I use this recipe.
(The quantities and proportions can be seen in the photo. This recipe makes about 10 1/2 ounces (300 grams) of curry paste.)
Open in Cookpad AppSteps
- 1
Refer to the photo for ingredient amounts.
- 2
Pound the black peppercorns until fine.
- 3
Add the kaffir lime peel, galangal, lemongrass, and holy basil flowers one at a time, pounding each until fine before adding the next (if you add them all at once, it's harder to get a smooth paste).
- 4
Add the salt, fingerroot, garlic, and shallots together and pound until fine.
- 5
Add the soaked dried chilies and pound until smooth.
- 6
Add the shrimp paste last.
- 7
Pound everything together until you reach your desired consistency.
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