At my house in the north of Thailand, we always made our own curry pastes from scratch, using ingredients from the herb garden at the back of the house – the perks of living on a farm. I used to hate making curry paste as we had only a pestle and mortar and the ingredients seemed to take forever to grind down. I didn’t get to use a food processor until I was much older! Hope you enjoy this recipe (with a bit of help from the trusty blender).
Red curry paste works with fish, chicken, veggies, beef, duck and more. Try our salmon red curry or butternut red curry for a vegetarian alternative.