Making Southern Thai-style red curry paste with a blender

By  Watthana

Hello, today I will introduce a recipe for making Southern Thai-style red curry paste using a blender.

For modern housewives who want convenience and speed in cooking, it is another alternative that can be used instead of following.

The uniqueness of Southern Thai-style red curry paste

    Southern Thai-style red curry paste is the most outstanding in taste. Because both spicy and hot caused by chili and spices such as pepper, most curry pastes often use turmeric as the main ingredient. Since the Southern Thai region often uses seafood such as fish as an ingredient in curry, turmeric is used to help neutralize the fishy smell of the seafood. And another factor is that it helps heal stomach ulcers that may be caused by the spiciness of the food. Which we often see that southern curry is served with a lot of vegetables. to cut down on the spiciness

Southern Thai-style red curry paste was influenced from Malay, Indian, Burma, and all the way to China. The food cultures have been exchanged with each other until the coconut milk curry of the south is diverse and unique. That is, coconut milk curry in the south does not like to stir curry paste with oil. This results in a sweeter flavor than the Muslim-influenced coconut curry. Also, the southern coconut milk curry varies from region to region. For example, western coconut curry in Phuket, Krabi, Trang, and Satun Provinces has been influenced by the Hokkien Chinese as well. Therefore, the culture has been incorporated into the food. The flavor of the curry is softer, milder, and spicier than the other side of the Nakhon Si Thammarat Province with a hot, spicy flavor

Let’s have a look at the ingredients.

Ingredient

– Dried paprika
– Dried big chili, wash, wash and soak until soft first.
– Garlic
– Lemongrass
– Turmeric
– Kaffir lime skin
– Shallot
– Galangal
– Pepper
– Salt
– Shrimp paste
– Boiled water.

Procedure:

– Bring all the ingredients to be cleaned first. It is cut coarsely, do not need to cut it fine, so that it can be enough to enter the blender to cut the turmeric at the mouse 1, it is recommended to wear gloves because the turmeric is very yellow, if it sticks to your hand, it will be very difficult to wash off all the ingredients. I choose to know that if we want to cook one meal, we can choose to see that we will use a lot and useless, but if anyone wants to keep it in the refrigerator, it can increase the amount.

Let’s start blending it.
– Put all the ingredients that we cut, put a little at a time to fit the blender. – – Let the ingredients be complete first. If the blender is not wattage enough, we can blend 2 rounds. One sister uses a blender for blending. Meat to be coarsely blended before the first time, gradually add the ingredients into it.

So I put shrimp paste into the curry paste like this. I still think that it smells good and tastes good. When we use a mortar to pound it, if we open it, we can add boiled water right away. I think that it’s better to blend this curry paste than the one we buy in the market or supermarket because it’s both fresh and delicious, and it will get the taste that we like if we like it very spicy. I put a lot of chilies, if we like less spicy, we put a little chili. If anyone is interested, try to follow this recipe because we blended coarsely for the first round, and then we poured it into a container and set it aside. We will blend it together.

All the ingredients one more time. Here, we mix it into the blender that is for blending the juice to make everything smooth. It goes well with this and it’s finished. The color is so pretty. We can put it in a jar in the refrigerator in a normal compartment. When we want to cook, we can take it out and cook it.

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The history of Thai green curry How to make Thai traditional green curry paste Thai green curry with chicken Why should you use coconut oil in healthy cooking?