It's very impressive that you made the curry paste from scratch. It's a bit of hard work, so we often buy the ready-made ones from the market. Now I'm learning from you how to make it properly. Thanks.
Thank you realessence, I'm learning too - my wife and her mother taught me to make this. It's so interesting to know all the ingredients that go into the Thai curry pastes.
That looks so good!! OMG - just made some red curry with a commercial jar paste and it was so lacking, I searched for my own recipe. Took a few Thai Cooking classes a few years ago so I have a nice big mortar and pestle. Can’t wait to get to an Asian grocery store to get the ingredients to make this. Thanks so much!!
You have got me hooked on chillies. I finally tasted my first Thia red curry 2 days ago and it was very good. I also got drunk noodles and they were awesome. The only thing I did wrong was order it medium heat. Today I went to one of our few Asian food markets here in Pensacola, Florida and bought a red curry paste but I want to make my own. Thank you for introducing me to so much great food
Mark, This was a simply and excellent how to video. It's good to see a down to earth man making cooking Thai food "easy." This gives some of us guys a bit more confidence to try things out for ourselves and our families. Coriander root might be hard to get in Hawaii, but I'll keep my eyes peeled for it. Thank you.
Hey Jeh Rhm thank you very much for your kind words, cooking is so much fun, and I really enjoy knowing all the components of what goes into these Thai curry pastes. Are you in Honolulu? I saw some coriander roots in Chinatown.
When I saw this... OMG, made me miss my parents' so much! My mom taught me all this and add those small egg plants,mackerels.. side dishes of fresh veggies!yass!!!! And to top it of a hot bowl of rice it's like heaven!!!!!
Hi mark and thank you I have made a number of red curry paste and this is the best and very authentic, once again much appreciated keep up the good work
Thanks again Mark, for your recipe of the dish you maide.I enjoy all your videos and hearing talk about all different kinds of food.Keep them coming I look forward to your videos all the way from Yuma,Arizona.With respect
Love Thai food, it is the best in the world and I fell in love with it the first time I visited two years ago. My top 5 favourite dishes are: 1. Tom Saap (Isaan soup made with pork, extremely sour, I love it) 2.Yam Naem (Sour Pork Sausage Salad) 3. Yam Kai Yeow Ma (Preserved egg salad. The eggs are black which can be off-putting but they are so creamy and delicious) 4. Som Tam Puu (Papaya salad with Crab) 5. Laap Moo (Minced Pork Salad) Have you tried all of the above Mark? I'd be interested to know!
ok im sold ive gotta make it, and all that hard work is gonna make it a lot more enjoyable in the final dish, i luv a bit of hard work in the prep makes me smile when its a winning dish... keep it spicy
Just found your channel, red curry paste looks awesome thank you. Can't wait to see what else you have got. I have just become a fan of Mark Wiens....cheers from Perth Australia.
I had to substitute a few ingredients but I used this recipe as a major guideline. I could not find coriander root or kaffir limes. I ended up using whole coriander seeds and whole cardamom seeds along with cumin seeds when I ground the white peppercorns in my mortar and pestle. I used the zest of fresh organic limes in place of kaffir limes. HOWEVER, I DID find fresh galangal, fresh lime leaves, fresh lemongrass, and the same exact shrimp paste used in the video (it stinks). The lime leaves seemed to be the secret ingredient that gave my red curry paste that aroma and flavor that I love when I go out to eat Thai. The red Thai chilies I found at my local Asian grocery looked like the spir chilies I saw on the web so i used those after soaking and reconstituting them in hot water. I had to make due with regular grocery store shallots and garlic but they worked out fine. Though I had to get creative and substitute a few things, the overall end result was AMAZING! As I boiled the paste in coconut milk, I added a few more lime leaves (whole), some Thai basil, some red bell peppers, and sliced bamboo shoots. It turned out better than most red curries I've eaten at Thai restaurants. I give this recipe a HUGE THUMBS UP for being a terrific guideline even with the lack of availability for some ingredients.
coriander roots are not necessary as some don't even use them as for Kaffir Limes and their leaves you can buy them at any asian mart, cost co also sells Kaffier lime trees but that's if you have a cost co where you live.
Hey Mark and everybody. - my Thai chef friend uses a good compromise shortcut by food processing all the ingredients to half way and then pounds it. Better than processed, almost as good as the pounding workout.
Mark your recipes are so easy to follow, I made one of your dishes it turned out amazing , thanks for this I was looking for a good recipe for my thai fish cakes, Im going to make this today x
Wow. This is fantastic & with easy to find ingredients back in India. How've you been Mark, been a while since I've checked your page. Doing a marathon video watching session to cover up what I've missed during the last few months. Loved the Thai Pork Omelette recipe too. Do I smell a Thai Cooking Classes in the making??? :D. Cheers...
Hey Amod Indap, great to hear from you. I've been well, doing a bit of traveling, and just trying to maintain blogging and making videos. How are you? I'm hoping to make a recipe book in the future!
I'm doing good Mark. Moved to Bombay about 6 months ago. BTW, your style Thai Curry (with Indian substitutes of course) was our Saturday night dinner. And it turned out real good. Looking fwd to hearing more about the recipe book. Cheers.
I can not understand leaving out the seeds and the placental material. Most hot peppers are not about the flavor unless they are smoked. Yours is really beautiful, Mark. I made a ginger, lemongrass, onion, garlic and pepper(1 ghost, 1 thai chili and one scotch bonnet) base for a curry and even though my wife cried when she tried it raw, When I added it to chicken stock, coconut milk, thai basil, Honey, cilantro (coriander leaf), lime juice and sesame oil, she proclaimed it awesome and ate her whole portion of curried fish...she had tears in her eyes but didn't stop eating. If you knew her, you would see how wild that is. She is a wuss if it isn't balanced right
I guess I did. I never use recipes. Just try for flavor blends that work together. I have a special place in my heart and stomach for Thai flavors. Such perfect balances.
Hey man I love the look of this recipe. I'm trying to figure out Thai red curry for myself and I had a question. Since I've seen multiple videos using kaffir limes, and I can only find frozen kaffir leaves, then how many would you substitute in the paste? I figure I can always add more to the curry as it finalizes, but it'd be nice to have something to go off of for the paste. Thank you.
Thanks for sharing, Mark; amazing as always! I'm going to try my hand at this recipe this weekend...though, I may "cheat" and use a hand blender, at least to start. :)
Hi Mark, I'm a big fan of your blog and videos! Can you tell me what is the difference between this red curry paste and another version called Country Style Red Curry paste? I have bought it off from Bangkok number of items and it has a distinctly aromatic and sweeter flavour. If you have a recipe for that than that would be cool to try as well. Thanks!
I made this paste and even though it’s extremely delicious it was a bit too spicy for me 😭 I used 8 chili’s as well and I was burning and enjoying at the same time ….. Is it possible to use Gochujang paste or Gochugaru flakes instead of the whole chillies? I hope someone can help me out, thank you for this amazing Curry paste recipe. Greetings from Canada 🇨🇦
I was just pounding some curry paste and wondering: how many sweat drips end up in people’s curry pastes? I had to stand away from the mortar! Haha. Thanks for the vid Mark!
totally watching this after uncle rogers review of jamie olivers attempt at this, it looks beautiful when done correctly
Same 🤣
Authentic Thai Red Curry Paste Recipe (วิธีทำ พริกแกงเผ็ด)
#recipes #cooking #ThaiFood
Wow ! So cool. ^______^
roong rainbow Thank you Roong.
Mark Wiens please give the home made recipe of the canned shrimp paste u used..in our country it's not available in shops..
Just made my first red curry wow.....you like chilli 🌶 🤣🤣🤣 I nearly blew our heads off but was so yummy. Thankyou. Love watching your videos. 😁
Lol I see this again after watch uncle roger review on jamie oliver red curry.
Yup, me too. It's like an eye bleach
Same bro
Me too 😂
Same
I'm here just to figure out how to do it correctly
it is hard to get authentic thai food recipes in English, thanks for your great efforts Mark.
I made this paste by hand. It was a lot of work but you're right; totally worth it! I've used it for a red curry. Thanks for the upload
It's very impressive that you made the curry paste from scratch. It's a bit of hard work, so we often buy the ready-made ones from the market. Now I'm learning from you how to make it properly. Thanks.
Thank you realessence, I'm learning too - my wife and her mother taught me to make this. It's so interesting to know all the ingredients that go into the Thai curry pastes.
Hi Mark I'm your follower from India and I have to say, first time i had seen your such an old video, your shine hasn't changed in 8 years.
That looks so good!! OMG - just made some red curry with a commercial jar paste and it was so lacking, I searched for my own recipe. Took a few Thai Cooking classes a few years ago so I have a nice big mortar and pestle. Can’t wait to get to an Asian grocery store to get the ingredients to make this. Thanks so much!!
Just came after watching Uncle Roger Review Jammie Oliver's red thai curry. this looks like heaven.
You have got me hooked on chillies. I finally tasted my first Thia red curry 2 days ago and it was very good. I also got drunk noodles and they were awesome. The only thing I did wrong was order it medium heat. Today I went to one of our few Asian food markets here in Pensacola, Florida and bought a red curry paste but I want to make my own. Thank you for introducing me to so much great food
Mark,
This was a simply and excellent how to video. It's good to see a down to earth man making cooking Thai food "easy." This gives some of us guys a bit more confidence to try things out for ourselves and our families. Coriander root might be hard to get in Hawaii, but I'll keep my eyes peeled for it. Thank you.
Hey Jeh Rhm thank you very much for your kind words, cooking is so much fun, and I really enjoy knowing all the components of what goes into these Thai curry pastes. Are you in Honolulu? I saw some coriander roots in Chinatown.
Yes, I am. I'll go check it out. Thanks !
When I saw this... OMG, made me miss my parents' so much! My mom taught me all this and add those small egg plants,mackerels.. side dishes of fresh veggies!yass!!!! And to top it of a hot bowl of rice it's like heaven!!!!!
Mark, your love of food is always valued and appreciated.
Hi mark and thank you I have made a number of red curry paste and this is the best and very authentic, once again much appreciated keep up the good work
It looks really good. I need to take a day off just to drive around town to find some of these ingredients...😄
Yeah me too would love to make my in red paste
Red curry is one of my fave dishes so its cool to see how the paste is made.
Thank you Perdomot
Thanks again Mark, for your recipe of the dish you maide.I enjoy all your videos and hearing talk about all different kinds of food.Keep them coming I look forward to your videos all the way from Yuma,Arizona.With respect
Thank you Kelly Denstitt. Could you get some of these same ingredients in Yuma?
Mortar & Pestle...make magic and there is no substitute for the end product they produce. Hand crafted sauces are gold. .
I am a chef this is the best recipe I have ever used. Thanks
Your recipes are truely amazing! Keep up the great work
I have seen your lots of videos.it is educational motivational and full of energy.great work Mark.may god bless you cheers bro.
Love Thai food, it is the best in the world and I fell in love with it the first time I visited two years ago. My top 5 favourite dishes are:
1. Tom Saap (Isaan soup made with pork, extremely sour, I love it)
2.Yam Naem (Sour Pork Sausage Salad)
3. Yam Kai Yeow Ma (Preserved egg salad. The eggs are black which can be off-putting but they are so creamy and delicious)
4. Som Tam Puu (Papaya salad with Crab)
5. Laap Moo (Minced Pork Salad)
Have you tried all of the above Mark? I'd be interested to know!
Try Indian
ok im sold ive gotta make it, and all that hard work is gonna make it a lot more enjoyable in the final dish, i luv a bit of hard work in the prep makes me smile when its a winning dish... keep it spicy
Just found your channel, red curry paste looks awesome thank you. Can't wait to see what else you have got. I have just become a fan of Mark Wiens....cheers from Perth Australia.
Wonderfull and potentially authentic. I just would recommend whole spices instead of powder.
Some places down south in the United States don't have that stuff not fresh so I bought some in a journal that's as good as it's going to get
Uau! You did hard sport today. The food seems delicious like always and the preparing was really natural. Greetings Mark!!!
Thank you MundoXDescubrir a lot of work, but it tasted so good!
ท่าตำพริกแกงพี่ชาย มันสุดยอดจริงเลย
เขาคงคุ้นมือกับขนาดของสากกะเบือแหละ
Will Try for first time. Thanks for sharing 💕💕💕💕🙋🏻♀️🙋🏻♀️🙋🏻♀️🙋🏻♀️🙋🏻♀️🙋🏻♀️🙋🏻♀️🙋🏻♀️
Great work Mark! Maybe you can show us what kind of dish that you can make with that amazing paste
Thank you Tangkap Leleh, recipe with this paste, coming up next week!
I would love to try this recipe! Beautiful paste!
Thank you Janice Chang
I had to substitute a few ingredients but I used this recipe as a major guideline.
I could not find coriander root or kaffir limes. I ended up using whole coriander seeds and whole cardamom seeds along with cumin seeds when I ground the white peppercorns in my mortar and pestle.
I used the zest of fresh organic limes in place of kaffir limes.
HOWEVER, I DID find fresh galangal, fresh lime leaves, fresh lemongrass, and the same exact shrimp paste used in the video (it stinks).
The lime leaves seemed to be the secret ingredient that gave my red curry paste that aroma and flavor that I love when I go out to eat Thai.
The red Thai chilies I found at my local Asian grocery looked like the spir chilies I saw on the web so i used those after soaking and reconstituting them in hot water.
I had to make due with regular grocery store shallots and garlic but they worked out fine.
Though I had to get creative and substitute a few things, the overall end result was AMAZING!
As I boiled the paste in coconut milk, I added a few more lime leaves (whole), some Thai basil, some red bell peppers, and sliced bamboo shoots. It turned out better than most red curries I've eaten at Thai restaurants.
I give this recipe a HUGE THUMBS UP for being a terrific guideline even with the lack of availability for some ingredients.
coriander roots are not necessary as some don't even use them as for Kaffir Limes and their leaves you can buy them at any asian mart, cost co also sells Kaffier lime trees but that's if you have a cost co where you live.
Wow,nice recipe in a very simplified manner,instead of shrimp,what can we add as an alternative
I'm going to use this paste in our weekly live cook this Saturday. Can't wait.
Looks amazing...definitely will try this. Do you have a cooking website ? Any other Thai dishes you can share?
Hey Mark and everybody. - my Thai chef friend uses a good compromise shortcut by food processing all the ingredients to half way and then pounds it. Better than processed, almost as good as the pounding workout.
Looks wonderful. I love a good curry. I will try this one
I feel inspired. The toughest part is buying all of the ingredients.
Mark your recipes are so easy to follow, I made one of your dishes it turned out amazing , thanks for this I was looking for a good recipe for my thai fish cakes, Im going to make this today x
I will make this today! With my vitamix immersion blender!
beautiful video! Looks so much better than my store bought one
Dayum....thats a work of art!
My mouth is watery during your video,
Thanks Mark I know how much you love Thai curry good job.😜
Thanks so much for the this recipe. I am definitely going to try it!
That looks awesome!! I can only imagine how delicious and fragrance a dish of curry would be with that paste!!!
Thank you DailyBread2007
Very nice! I live in Indiana. I'm not sure how to get all the stuff here lol. But Imma favorite this vid for the future. Nice work man! Thanks! :)
I love thai red curry paste
Very nice. Will surely try.
How do u make Yellow Curry Paste ???
Awesome! Thanks Mark.
Thank you for watching FitAnge S
พูดอังกฤษเก่งจัง สำเนียงเปะเวอร์คะ
Idea Bee Mark เป็นคนอเมริกันครับ
555555555555
That looked fantastic!!!
Hi Mark, this looks so good - can you give us the weight of 8 dry red spur chillies? red spur chillies are really hard to find in western countries
good recipe and video👍💖💯
Amazing 👏 thanks Mark you're brilliant
Wow. This is fantastic & with easy to find ingredients back in India. How've you been Mark, been a while since I've checked your page. Doing a marathon video watching session to cover up what I've missed during the last few months. Loved the Thai Pork Omelette recipe too. Do I smell a Thai Cooking Classes in the making??? :D. Cheers...
Hey Amod Indap, great to hear from you. I've been well, doing a bit of traveling, and just trying to maintain blogging and making videos. How are you? I'm hoping to make a recipe book in the future!
I'm doing good Mark. Moved to Bombay about 6 months ago. BTW, your style Thai Curry (with Indian substitutes of course) was our Saturday night dinner. And it turned out real good. Looking fwd to hearing more about the recipe book. Cheers.
I'll definitely try this tomorrow.. :) thanks Mark
Cool, thanks Suman Gurung, and I'll be publishing a recipe using this paste next week.
Love this - Thank-you for sharing :). Also, if you were going to make ahead, how would you store it and how long would it be good for?
Loving your enthusiasm!
Congratulations! It must taste amazing, but I'll keep getting mine from the supermaket shelves!
Thank you Mark! Looks good, can't wait to try this!
Hi Mark, i think you should make a compilation or longer video, probably 20-40 mins ? i enjoy eating while watching your vid
Hey sosolai sophia Thank you for the advice, I will definitely take that into consideration.
wow..you are amazing..thank you for the recipe..I love it..I want to make it;)
Thank a lot!!! I did it & is perfect!!!
I also came here courtesy of Uncle Rogers review on Jimmie Olivier red Thai curry
Nice recipe
it looks so good! love the red color! not sure where I live, our dry chili doesn't turn out that color =(
I’m definitely making this
Hi ! Mark thanks for sharing .
How long will the red curry paste last good in the refrigerator ?
I can not understand leaving out the seeds and the placental material. Most hot peppers are not about the flavor unless they are smoked.
Yours is really beautiful, Mark.
I made a ginger, lemongrass, onion, garlic and pepper(1 ghost, 1 thai chili and one scotch bonnet) base for a curry and even though my wife cried when she tried it raw, When I added it to chicken stock, coconut milk, thai basil, Honey, cilantro (coriander leaf), lime juice and sesame oil, she proclaimed it awesome and ate her whole portion of curried fish...she had tears in her eyes but didn't stop eating.
If you knew her, you would see how wild that is. She is a wuss if it isn't balanced right
Hey Bobby B that is awesome, very cool. Did you create that curry paste blend?
I guess I did. I never use recipes. Just try for flavor blends that work together. I have a special place in my heart and stomach for Thai flavors. Such perfect balances.
Bobby B It sounds wonderful, and love your addition of ginger and ghost chili. Glad you have that heart and stomach for Thai food.
They actually are, I love the habanero flavor without smoking.
Are you thai too or are you just in Thailand making thai food because your English is very good.
Can you blend everything in a blender to save time, then bash it all in a mortar to make a more buttery paste?
Great stuff!
Great work!
Lovely recipe Mark! How would you cook this? Some people add coconut milk, or should I use coconut cream instead?
Uncle Roger plz review this Red Curry
Already find his old wideos
Can you also make the Thai green curry paste ? Thx.
Awesome video, Mark! Does Ying usually give you the recipes when you cook at home?
Thank you very much roomforthefiiixins. Yes, her and her mother give me all the recipes, so I'm often learning when I'm cooking too!
You are such an awesome person!
Been looking for a recipe to make shrimp paste (base ingredient, not dipping sauce). Maybe you can tackle this?
Um about the ingredient,s like you were showing on your recipe on this video I don't know if they sell those ingredient here in yuma Mark.With respect
Hey man I love the look of this recipe. I'm trying to figure out Thai red curry for myself and I had a question. Since I've seen multiple videos using kaffir limes, and I can only find frozen kaffir leaves, then how many would you substitute in the paste? I figure I can always add more to the curry as it finalizes, but it'd be nice to have something to go off of for the paste. Thank you.
Thanks for sharing, Mark; amazing as always! I'm going to try my hand at this recipe this weekend...though, I may "cheat" and use a hand blender, at least to start. :)
thanks mark. Going to try this today. hope it works out. what part of tland are u?
Hi Mark, I'm a big fan of your blog and videos! Can you tell me what is the difference between this red curry paste and another version called Country Style Red Curry paste? I have bought it off from Bangkok number of items and it has a distinctly aromatic and sweeter flavour. If you have a recipe for that than that would be cool to try as well. Thanks!
I made this paste and even though it’s extremely delicious it was a bit too spicy for me 😭 I used 8 chili’s as well and I was burning and enjoying at the same time ….. Is it possible to use Gochujang paste or Gochugaru flakes instead of the whole chillies? I hope someone can help me out, thank you for this amazing Curry paste recipe. Greetings from Canada 🇨🇦
please give the home made recipe of the canned shrimp paste u used..in our country it's not available in shops..
So brave! Even me, a Thai who cooks Thai every day, dont dare to make the curry paste myself : (
Can't wait for the sequel!
This is art
Uncle Roger and Jamie Oliver brought me here🥲
thank you to show how to make and i enjoy it
mark wiens= legend
Thank you so much rebellion6331
why only dried chilis?nice work, ty!
Thanks for sharing
Lovely thank you for sharing-:))
They do something similar in Burma as well...
I was just pounding some curry paste and wondering: how many sweat drips end up in people’s curry pastes? I had to stand away from the mortar! Haha. Thanks for the vid Mark!
can you list some dishes besides red curry and gai pad prik gaeng that use red curry paste?
After 08 years, 😮 ❤