How to make Red Curry Paste พริกแกงเผ็ด - HTK Tutorial

Love making things from scratch? Try making your own Thai curry paste! Other than a red curry, you can use it for peanut sauce or Pad Prik King, visit the website for these recipes!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note: If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video. Thank you for watching!

[@infin1ty850]

Is there any reason to use dried chilies? I have pounds of fresh thai chilies in my freezer that I grew last year and would prefer to use them if I can.

[@Alie_kitty]

HI????????

[@dhivyajayaprakash5899]

We totally loved your homemade red curry. Being a vegetarian, I added miso instead of the original shrimp paste. So glad, I came across your channel. You make it easy for an outsider like me to cook Thai dishes. I will definitely be trying other dishes now.

[@kingk2405]

By using a pestle and mortar instead of a food processor you are not going to heat up your mixture. In France the real mustard is made between two disks of natural stone so the mustard grains do not heat up and so for there will be not release of unwanted flavors. Same for Olive oil , when you see cold pressure on the bottle it has a reason that is not because people are masochist and want to spend more time doing something that can be done much faster . Same for the pesto , you do not want your olive oil to heat up so a natural stone pestle and mortar is ideal.

[@rachelcharles53]

King K the ingredients do heat up on the food processor

[@kingk2405]

@@rachelcharles53 That is why it is better to use a pestle and a mortar .

[@PailinsKitchen]

Brilliant! That's so great to hear, thanks for taking the time to share the good news with me. Let me know how it goes when you try it in other recipes!

[@giuseppelogiurato5718]

I totally understand what she means when she says the thing about the shrimp paste; "Thai people think it smells good"...👍👍👍 My culture has some very strong cheeses that are not for sale at the American market, because they are "too stinky", but we think they smell good! (Some people say they smell like stinky feet or dirty socks or even BO, but we love it!) ☺️

[@KK-gc2vo]

Im from India i never seen such a new recipe thankyou so much . It helps me to upgrade the common Indian curry base plus it's the first time i heard coriander roots can be used .

[@PailinsKitchen]

Thank you very much! I'm glad you're able to still refer people to some resources! I will keep the videos coming for sure, so please keep referring them. I appreciate it very much!

[@jenasegura2488]

What kind of red chilli's do you use

[@jeunehomme1]

Pai, You Rock! I just tried to make it today. Almost perfect like yours, but I did not leave the dried red chillies long enough, but no big deal. Thank you so much for sharing. I used the paste today to cook pork rib stew with tamarinds paste. But I have some curry paste left, and tomorrow I will try your Amok recipes. And of course I am one of your new subscribers with a Bell for sure.

[@ThaneAnderson]

This is a very informative and really helpful video thank you so much for the explanations and reasoning for each ingredient and going into just the right amount of detail. Great job!

[@chileBeast]

When it comes to making paste at home, I use one of my three different mortar/pestle's instead of my food processor. They are so much easier to clean. The taste of FRESH curry paste can't be beat. Most of my Thai/Lao friends that live in the area just buy the stuff. They tell me it's easier and cheaper. Easier, yes ... cheaper,no. I grow a few of the ingredients at home. I love your videos, thanks a bunch!!!!

[@ranu802]

Thank you for showing how to make Thai curry paste.

[@Goyahkla100]

Wow, I miss Thailand so much. I use to travel there every year down to Krabi then on to Ko Lanta. I just purchased a Mortal and Pestal and can't wait to try this. Thank You for an awesome video and stay beautiful.....

[@tnichlsn]

you do such a great job with your videos. Thank you!

[@rXcanadensis]

Hi Pai! I just want to tell you I just made your curry paste recipe and used it in pad prik king moo! It was delicious. From all the curry paste recipes I tried, yours turned out the best!

[@vijipanicker5907]

Love your easy going attitude in the kitchen makes it all look so easy😀☺️💗

[@congtusacto]

Love your cooking and recipes!

[@maryleialoha2843]

I stumbled across your videos and got hooked. I made your red curry paste and used it to make curry shrimp with basil and tomatoes. I tasted and adjusted. This is the second recipe of yours I tried. The first was the turmeric chicken soup. Both are crazy delicous flavors new to my palate. I am lucky because chinatown in Honolulu has ALL ingredients. I even found mushroom shoyu just today. Aloha and Mahalo nui loa!

[@hiramyawicks1287]

Thank you very much dear for explaining it so fully.

[@sallyliang7649]

My family don’t usually like Thai food because Thai restaurants always make the curry super sweet for some reason, but they loved your curry! It was definitely a hit! Thank you!

[@Minijessilalala]

Hello chef, I am glad that I just found your channel!!

[@brisamelody85]

LOVE YOUR VIDEOS PAILIN.. Thank you so much!!!!

[@PailinsKitchen]

Great suggestion! I'll put that on the list of videos to make :)

[@PailinsKitchen]

Brilliant! I'm sure it'll taste better too!

[@calvene]

Learn a lot from your videos , thank you .

[@PailinsKitchen]

Great question, so just like all other dried foods, flavours change in the drying process (just think of the difference between fresh vs dried apricots, raisins vs grapes, or steak vs beef jerky). In the case of red chilies, the fragrance changes from fresh and fruity into something somewhat smokey and black peppery.... Hope it helps!

[@906661]

Yum! I love your channel, thank you so much

[@mangomaharaja6859]

Hey Pailin, I've an upcoming fan of yours since last week and it's a blessing especially with all the vegan recipes and options that you've laid out and provide, THANK YOU THANK YOU THANK YOU SOOO MUCH ☺💖💖🙌🏽🙇🏽‍♂️ this is one of the best channel I've ever encountered keep blessing us more

[@mangomaharaja6859]

Also, could you specify out which of the ingredients are optional, I know the shrimp was one of them. Any other suggestions? Thank you so much

[@chris210352]

Yay,I actually have all the ingredients, plus my Indonesian mortar and pestle. Have made Thai red chili paste before, but excited to try yours! 🥰

[@cynthiafernando7584]

Excellent share, Palin. Thanks.

[@SnoWhite407]

This is a wonderful beautiful awesome video. Your an amazing teacher! Thank you sincerely for teaching me this because I love thai food! Red curry 🤤🤤 now I will make myself 🙏🏼❤️❤️💃🏻

[@dsomlit]

Thank for recipe. I watch other tutorial but no one explain technique how to put and ground which ingredient first, no wonder my paste not so grounded like yours . No doubt in my mind you are real expert on Thai food both in theory and practice.

[@oliverruckemann2000]

Very charming and nice description.

[@user-lc9qc3rp1k]

When I crushed chili/peppers I always wear my glasses.

[@PailinsKitchen]

That is a good question, but there's not really a typical combo of meat/veg for red curry. Red curries are very versatile and it gets turned into all sorts of things so it all comes down to what you like. Absolutely every kind of protein gets used. Some common veg include: squashes, winter melon, pineapple, bamboo shoots, Thai eggplant. Thai basil, though, is always a nice touch at the end :)

[@afzalrahman7463]

Ur doing a really good job 😊😊

[@LemLTay]

I'm sure you've heard of this theory why spice pastes taste better when stone (granite) implements are used - the grinding/pounding action actually releases the essential oils, while the cutting action of a blender or food processor merely pulps things. Here in Malaysia we have a time-saving implement when preparing a large amount of spice paste which is a granite slab with a "bolster" - this "steam-roller" crushing action gets wet spice pastes very fine in a short time.

[@GurlGoneWild704]

awesome sauce!

[@aewkasikit8450]

I love your Hot Thai Kitchen You Tube very much. I used to teach Thai cooking class at my local community college but it took so much time to prepare , I do not teach anymore! I refer my students ( in my last class ) to your videos instead because it was readily available, free and you speak perfect English. I thought you went back to Thailand but then it seemed like you are back in North America again, right? Please keep your videos coming, I always recommend them to my "Farang" friends!

[@loveandhate6854]

Love this, thank you so much. I'm attempting to do a mexican curry paste using cascabel and pequin peppers for a fruity coconut curry. My father comes from a coastal town where there's tons of coconuts but Mexicans don't really use coconut milk in savory dishes apart from some mariscos so I wanna try to make that connection! Thank you so much, I'll try to keep you updated on my endeavors lol but thank you for this video and demystifying curry paste for me. The molcajete solidarity!

[@chhandachhetri8662]

Love you lovely chef thank you.. for recpie

[@yellowsubmarine6129]

This is well timed! I was *just* thinking to myself that I wish I knew how to make my own curry paste instead of buying the expensive ones at Loblaws :)

[@PailinsKitchen]

Hi there :) I usually use Mae Ploy, although, Mae Sri is also a good brand. Mae Sri is more spicy, so Mae Ploy is a good one to have if you cook for people with low spice tolerance. Mae Ploy is a bit saltier though I think. Fish sauce I use squid, although I have to tell you that the 3 Crab brand (although Vietnamese) is very good! There's nothing wrong with using a non-Thai fish sauce as long as it tastes good. But 3 Crab brand also about twice the price!

[@PailinsKitchen]

Thank you very much!

[@ayemin8374]

I like to watch her cook. It's fun.

[@PailinsKitchen]

The large red chilies are usually not spicy (the smaller they are the spicier they tend to be). You can certainly use them fresh, it's just not traditionally done. I think the flavours are slightly different once its been dried, but if it tastes good to you, then it's not a problem!

[@Aslamkhan-lo6bs]

Great video very helpful thank you mam 👍

[@Marymina6754]

Hi Pai, amazing vid, you are beautiful , talented chef,God bless

[@2124Bougainvillea]

I like to watch your videos. You can explain the ingredients, the taste, and how to cook Thai foods so exceptional. You make many Thais very proud of you. If you can please let me know the ingredients for "Nam Prik Gang Som" and how to make one with green papaya. Thanks

[@orthodoxpal]

Hi Pai, love your videos and recipes. Would you ever consider giving the weights for your curry paste recipes in grams instead of cups? That would make it much easier for those of us Europeans that weigh everything. Thank you.

[@PailinsKitchen]

good for you! Yes, many Thai/Lao people don't make it at home anymore unless they are an avid cook :) You are obviously an avid cook :)

[@nancycathey1401]

Thank YOU!

[@PailinsKitchen]

Yes, I've heard that, too, although I am not sure if it's fact or theory. This machine sounds really cool, though! Kind of like a motorized mortar? :)

[@NekTLT]

Great videos! Very helpful. Thank you! :) From Russia with love :)

[@CJPHOTO3]

Thanks for this great tutorial. :) (I think Craig Lam is a lucky guy.)

[@rachaelwills6122]

I got a food dehydrator today and ingredients for this recipe will definitely try it

[@JaoPakin7]

Great recipes as always, I have a question what is the difference between red curry paste and panang curry paste? It tastes almost the same, so I always wonder the difference between them. Thank you

[@narenaryans1234]

Nice cooking

[@PailinsKitchen]

If you have enjoyed watching it, that's all it takes to make me happy I made the video :)

[@one1mind]

Love curry!

[@PailinsKitchen]

The word "Gaeng Daeng" isn't really a Thai term. In Thailand, we always say Gaeng Ped, but it's been translated into English as red curry to contrast the other colored curries, and then that gets translated BACK into Thai as Gaeng Daeng (daeng means red, ped means spicy). So it's kind of like a Westernized Thai vocab! Great question!

[@kingikiller]

Love it

[@Dnote-Music]

Great lesson Pai! Khun geng maak :) What's your view on using fresh red chili peppers (the larger kind)? I made red curry with those few times, seemed to work pretty well. I didnt remove the seeds and it was not too spicy, maybe because the big red chilies here are not so spicy. Kob khun na khap!

[@JaybeeDefiance]

Great video and manual is better than food processor - I've made both versions before to test and the manual version has more flavour. I guess things like over processing can impair flavour.

[@adilouaziz4758]

Sawadee krap from morocco i like too Much thai food . I just round ur Channel :)). Thk's

[@rikilii]

Can you use fresh red chilis instead of dried (like you do with green chilis for green curry)?

[@judyfleming6269]

Hi Pai, Does this turn out well in a food processor. I'm afraid I don't have a morter and pestle.

[@ajinana1145]

Hi, can I use a blender to do the same job and also can we substitute kefir lime leaves instead of the zest of a lime??

[@michaellakorn6679]

Another great video! Just ran out of white peppercorn at home. Wonder if black peppercorn would affect the fragrance?! In Chinese cooking, normally white are used because of its neutral color - not to tarnish or steal the show/presentation of other ingredients ...

[@noodlegawd]

Hey Pai, do you know of an online supplier of dried spur chilies? I'm having a difficult time identifying one -- most are vague about the type of chilies they are selling.

[@PailinsKitchen]

I think black peppercorns are fine to use for this, they have slightly different fragrance, but I think the end result will still be fine :)

[@cindydeveau6122]

@pailin you might not see this but what if i can't get a hold of kaffir lime? can i use regular lime zest? or blend the lime leaf maybe?

[@TheBigGabagool]

you are amazing

[@gauritraningcentre5828]

Thanks

[@niharika6967]

Namaste 🙏🏻 Swadeeha from India

[@jaynaples9055]

Hello Chef,I'm a new subscriber to your channel after becoming aware of it from your appearance on the "Fishing With Rod" channel. I've been wanting to make red curry paste for awhile but haven't been able to find fresh Keffir lime anywhere. I live in the Vancouver B.C area, any idea where I could find some? Many Thanks.

[@sharonkhorana4777]

Hi thanks for this recipe. In the video you mentioned kafir lime using for hair. Can you share that secret 🤗

[@sakuraschoolsimulatormyanm9509]

nice!

[@loveyourshiela5878]

What if I cannot find a galangal? Any good substitute?

[@chaikhaneh]

Hey Pai! Could I use fresh Thai chillis instead of the dried chillis for the curry paste?

[@MICHILBEE]

พูดภาษาอังกฤษเก่งจังเลย ชอบสำเนียงฝรั่งเปะเวอร์ ^0^ ....เมื่อไหร่เราจะพูดได้แบบนี้บ้างจัง เรียนมาเป็นปีละ ยังพูดไม่ได้เลย

[@alexmarshall3040]

Could someone tell the weights (in grams if possible) of each ingredient they put into this? I want to be able to put all the ingredients straight into a blender and blitz :)

[@user-hq4lq6st3l]

น่าทาน

[@llee013]

Is there a specific type of dried chili to use? I've read the type of chili matters.

[@francruz5824]

You’re so pretty💞

[@renasharma4113]

I like it

[@andrewt248]

Yeah, don't decide to go put your contacts in after handling chilies barehanded.

[@leester9487]

Or picking your ear or nose.

[@RoyArrowood]

Or remove your contacts

[@AllahsServant12]

Had to throw several of my contacts due to the same reason. Lol learned my lesson!

[@hueguy]

My eyes burned just from reading this

[@kajetanbawelnoswiat]

or engaging in le fáp

[@andrewmcintyre8636]

Sawatdee krap Pailin,I noticed that you didn't add any palm sugar to the paste.Is it ok to add it to the paste or should it only be added during cooking?Kop khun krap.

[@xmeivaj6976]

Can we use fresh pepper or does it has to be dried pepper and soak it?

[@bbq2310]

Hi Pailin - thanks for your channel, i made many recipes at home and i get a lovely Thai-Food-Taste here in Germany! One question about the paste: is it possible to use fresh chilis? I have many Thai chilis in my garden and i want to use it without drying it before..... best whishes, Michael

[@karleberhardpfahl]

@BBQ - I've tried both. I think it's mostly a visual thing. If we want pretty, dark red color you'll have to go with the dried chilis.

[@biancabaldizon8500]

Hello, have you done a video on panang curry yet?

[@Matematedave]

can you use kaffir leaves if you cant find the zest?

[@noodlegawd]

Any chance you can give an approximate measurement for the amount of soaked chili to use? Grams, or tablespoons?

[@tenggarpribadi2159]

Swaddee krab P'Pai , can i left the cilantro roots and kafir limes? Cause i can't found that ingredients around here hoho.

[@nitinchamroo5748]

Hi Pai, if I don't have Shrimp paste, can I just pound dry shrimps all the remaining ingredients. Thanks

[@berryvwjnr6481]

What lime shampoo you use? I make skins of onion, lemon skin, lime to blend for skin and hair cleanser :)

[@mushu1911]

you are so pretty!

[@kanjitard]

Epic mortar is epic

[@JasonLeVega]

So great thanks! What kind of red chili’s are you using?

[@AdamHotThaiKitchen]

I asked and she said "In this video, dried spur chilies, but you can also use guajillo. " Cheers! Adam

[@Puza09]

Thanks Pai! I second this question... what's the difference between rehydrated dried chilies and fresh chilies?

[@invaderzim6904]

She said it’s to make it less spicy and to be able to mince better

[@onetablespoon4390]

Can we paste fresh shrimps if ready made is not available?