Homemade Thai Red Curry Paste

• Soak dried red chilies for at least 30 mins

Nutrition values are AI-estimated based on ingredients.

• 1-2 inches galangal, peeled and sliced
• 1-2 stalks lemongrass, trimmed and thinly sliced
• 1 large or 2 small shallots, peeled and quartered
• 1 inch fresh turmeric, peeled and sliced
• Zest from 1 kaffir lime
• Small handful fresh cilantro leaves
• 5-7 pieces dried red chilies
• 1/4 cup liquid (oil or water)
• 1.5-2 cups thick coconut milk
• 1/2 cup homemade red curry paste
• 10-12 small Thai eggplants
• 1 cup fresh broccoli florets
• 1 cup chopped bell peppers (red and green)
• 5-6 white button mushrooms, sliced
• 1 cup thin coconut milk
• Handful fresh basil leaves

1. 1Peel and slice galangal, thinly slice lemongrass, peel and quarter shallots, slice fresh turmeric, and carefully remove the zest from one kaffir lime.
2. 2Combine the sliced aromatics, kaffir lime zest, cilantro, rehydrated dried red chilies, and 1/4 cup liquid in a blender, then process until a smooth, reddish-brown paste forms.
3. 3Prep Thai eggplants by making two slits in each, ensuring they remain intact, then slice white button mushrooms and roughly chop red and green bell peppers.
4. 4Pour 1.5-2 cups of thick coconut milk into a pan on a stovetop and bring it to a simmer.
5. 5Add 1/2 cup of the homemade red curry paste to the simmering coconut milk.
6. 6Stir the paste thoroughly into the coconut milk and cook until the mixture turns a rich yellowish-orange, boils, and oil visibly separates.
7. 7Add the prepared Thai eggplants and broccoli florets to the curry base, stir to coat evenly, and cook, covered with a lid, for 5-6 minutes.
8. 8Remove the lid, stir the curry again, then add the chopped bell peppers and sliced mushrooms to the pan.
9. 9Pour in 1 cup of thin coconut milk, stir everything together, and simmer until all vegetables are slightly crunchy.
10. 10Add a handful of fresh basil leaves and gently stir them into the curry just before taking it off the heat.

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