Substitutes for Thai Red Curry Paste

[deanna_g]

Anyone know what I can sub for the Thai Red Curry Paste?

 

[magentablue]

Are you subbing it because you can't find it, or is it because you want less heat?

 

[deanna_g]

Are you subbing it because you can't find it, or is it because you want less heat?

I'm subbing it because I can't find it. I live in a very small town with one very teeny tiny grocery store. :-D

 

[magentablue]

I got mine in the ethnic aisle, near the soy sauce, miso soup, etc. Here is the ingredients from mine:Red Chili Pepper, Garlic, Lemongrass, Galangal (Thai Ginger), Salt, Shallot, Spices, Kaffir Lime. I think I would add those ingredients to a food processor. Not sure on the quantities, but it's a very deep orange-red color, and smells very strongly of the chilis. Good luck!

 

[wadesgirl]

I really don't think this will help but I found a couple recipes online. 17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded
4 teaspoons coriander seeds
2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160)
1 teaspoon whole black peppercorns
4 teaspoons finely chopped peeled fresh or thawed frozen greater galangal (sometimes called kha)
6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped
2 tablespoons chopped fresh cilantro roots or stems
5 small shallots, chopped (6 tablespoons)
1/4 cup chopped garlic
15 to 20 (1-inch-long) red prik kii noo (fresh bird's-eye chiles) or serrano chiles, finely chopped
2 teaspoons ga-pi (Thai shrimp paste)
1/2 teaspoon saltSpecial equipment: a large (2-cup) mortar and pestle (preferably granite) or a mini food processorRead More http://www.epicurious.com/recipes/food/views/Thai-Red-Curry-Paste-109465#ixzz19q9lJgfWMakes enough for a curry for 4
Preparation time: 20 minutesIngredients1 tsp coriander seeds
1 tbsp finely chopped dried red chilli (preferably from whole dried chillies, such as kashmiri)
1 tbsp finely chopped lemon grass
1 tbsp finely chopped ginger or galangal
1 tbsp finely chopped shallot
1 tbsp finely chopped garlic
1 tsp grated lime zest
¼ tsp salt
5 cleaned coriander roots (optional, some specialist suppliers sell fresh coriander with roots attached)
1 tsp shrimp pasteInstructionsHeat a frying pan over a medium heat and add the coriander seeds. Toast gently until they begin to smell fragrant, then remove from the heat. Put the cooled seeds into a large mortar and crush with the pestle.Next, add the chilli, lemon grass and ginger or galangal to the mortar, and pound to a paste. This will take several minutes. Add the shallot, garlic, lime zest and salt (and the coriander root, if you're using it) and continue to pound to a paste. When all these ingredients have formed a smooth mixture, add the shrimp paste and pound again until well mixed. The paste is now ready to use.To make a green paste, substitute one sliced fresh green chilli for the dried red one. You could also add a pinch of turmeric. A green paste is traditionally used in very hot curries.Currying FlavourFor a smooth texture and even colour, use a pestle and mortar for curry paste. It's possible to use a food processor, but the texture will be coarse. If you want to make the paste this way, use a large quantity of ingredients (perhaps five times those given here). Small quantities will not be reduced to a paste in a processor.
To ensure a smooth paste, chop all the ingredients finely first. It's important to pulverise the harder ingredients, such as lemon grass, before you add the softer ones. The shrimp paste must be added last to smooth out the mixture.
Make sure you pound the paste until very smooth, otherwise your red curry will look more like a beige curry with red flecks. It's a good idea to make curry paste in large batches and then store small portions in plastic bags in the freezer. Alternatively, fry the paste in vegetable oil and store in the fridge. Cover the paste with a layer of oil to keep out air. In both cases, the paste will keep for up to six months.
When handling chillies, be careful not to touch your face. Some cooks wear rubber gloves when preparing chillies.
When cooking a Thai curry, always fry the paste first, so it releases its fragrance. This will improve the overall flavour of the dish.
Most Thai curries require very little cooking time, so keep some paste in the fridge ready for quick suppers.
Curry always tastes better the next day, so it is a great dish to prepare in advance

 

[deanna_g]

Yeah......I looked up the ingredients online as well and unfortunately many of those items are not available at our grocery either. )-: Looks like I may just have to run 45 minutes to the next big town and stock up on some of the red curry paste. Blah. Thanks though! Much appreciated!

 

[thepartylady]

If you had it, why not try using the Thai Red Curry Rub? Just a thought.....it has many of the same ingredients!!!!!

 

[ChefBeckyD]

If you had it, why not try using the Thai Red Curry Rub? Just a thought.....it has many of the same ingredients!!!!!

That's what I would do too.

 

[bnlgal]

How do I do this recipe in the DCB? Do I still have to brown them in the skillet?