You will find red curry paste in the Asian products aisle in some supermarkets. It is also very easy to find in Asian grocery stores. I often use the Blue Dragon brand. If you can’t find it, you can make it yourself at home. Here's my recipe. In a blender, puree 4 bird’s eye chilies or 1 seeded medium red hot chile pepper, 4 finely chopped cloves of garlic, 3 stalks of lemongrass, 30 ml (2 tablespoons) of chopped fresh ginger, grated zest of 1 lime, 125 ml (1/2 cup) of lime juice, 60 ml (1/4 cup) of vegetable oil, 60 ml (1/4 cup) of water, and 5 ml (1 teaspoon) of salt. Add a little water if necessary. Unlike store-bought curry paste, this paste will not be red. This recipe makes about 500 ml (2 cups). Use the proper amount and freeze the rest in ice cube trays.
Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.
