I have always been a fan of spicy food and only recently have I become obsessed with thai flavors. After going through 2 bottles of red thai curry paste within a very short time, I thought I should try a homemade recipe since it is usually cheaper when you make this from scratch. Plus you get to control the ingredients and since I wasn’t liking how salty the store bought was this seemed like a great idea. And although I absolutely love the end result, I could have listened to fellow bloggers and their recommendations for preparing this fairly simple paste.
What was it you ask that I stubbornly thought no I don’t need to do that step? Oh well that was wear gloves while I cut and deseeded the 10 cayenne peppers. Literally, every single site (probably about 10-15) that I searched for until I finally decided on This recipe said if you were going to dry your own, WEAR GLOVES. But I forgot to buy them at the store and guess what? I WISH I BOUGHT GLOVES! Holy shitaki mushrooms for the rest of the day it burned the cuts on my hands and underneath my finger nailsss. But it wasn’t like a 450 degree burn feeling, it was like a dull aching oh I get the point kind of feeling.
Anyway lets just say I have learned my lesson and if you plan on deseeding peppers I hope you have learned from my mistake. I choose to do so because I could not find any dried chili peppers in nearby grocery stores but I did find a package of 10 fresh for $3.50 at the Asian Grocery store close by. I followed the recipe nearly exactly except using fresh lime zest instead of lime leaves and fresh ginger instead of galangal. I also did not have any shallots left and I used half of a spanish onion.
I am very happy with how this recipe turned out and if i am able to find dried chilies I will use those next time, otherwise I plan on having kitchen gloves stocked just in case I need to do some deseeding.
-If you need to dehydrate them, cut them in half, scoop out the seeds and lay them on baking sheet. I left them in the oven after it was turned up to 425 degrees and then turned off. This way they wouldn’t burn and it accerlates the drying process. I then rolled the tin foil up around it once it cooled and with the top part open so air could circulate and I left it like that for 5 days. They looked dry and I was able to get close to them and smell them which to me meant they lost enough spice so I could make the paste. When you follow the ecurry recipe, if you dehydrate like I did, be careful when you are pureeing and most especially cooking. Have a window open and do not put your face over the contents at any time. I was able to tolerate it but BF could not be in the kitchen. Once you cook the paste it is totally fine and mellows out a lot.
-I stored it in a jar and keep it in the fridge. I actually cooked with it today and wanted it spicier, hehe and I ended up adding cayenne, paprika and then red hot chili flakes. Yeah I’m weird but I think the coconut milk watered it down…maybe?
Feel free if you have questions to contact me, it is really rather easy and I will most defintitly be making my own from now on, it just doesn’t compare to the store bought kind.
Health Benefits of Cayenne Peppers:
-Fight inflammation due to capasacin, ex: arthitis, diabetes, * psoriasis
-Reduce cholesterol, triglyceride levels, & platelets from sticking together
-Boost immunity and clear congestion
-High in vitamin A & vitamin E