Thai Red Curry

Thai Red Curry is a dry spice blend inspired by the spicy, citrusy, and herbaceous flavor balance found in red curry dishes of Thai cuisine. When combined with coconut milk and oil, it creates a warm, aromatic curry base for chicken, seafood, tofu, and vegetables.

Traditional Thai red curry paste is prepared by pounding fresh ingredients in a mortar and pestle and typically includes galangal, lemongrass, makrut lime zest, coriander root, and shrimp paste. Mama Ram Thai Red Curry, however, is a dry, vegan version that's easy to store and can be used in various recipes. It doesn't have the consistency of store-bought curry paste; it's used by combining it with oil, coconut milk, or other liquids in the recipe.

Dried chili peppers form the base of the blend; they impart a fruity, warm, and distinctly spicy character. Ginger adds a brighter, warmer feel, while black pepper provides a dry and direct sharpness.

Lemongrass creates a fresh, herbaceous, and citrusy top note. Dried lemon enhances this character with a sharper, slightly tart touch. Coriander and parsley add a green, herbaceous, and aromatic clarity to the blend.

Onions and garlic create a rich and appetizing flavor base beneath the spices. This layer makes the mixture feel more cohesive, especially in coconut milk sauces, soups, and marinades.

Expect a warm, citrusy, herbaceous, garlicky, and distinctly spicy profile. The spiciness can be easily adjusted according to the amount used. Since the mixture contains sea salt, be sure to taste it before adding extra salt to the dish.

• Dried Pepper: Creates a fruity, warm, and distinctly spicy character.

• Ginger: Adds a bright, vibrant, and warming sharpness.

• Lemongrass: Provides a fresh, herbaceous, and citrusy top note.

• Black pepper: Adds a dry, direct, and short-lived heat.

• Coriander: Adds a slightly citrusy, herbaceous, and earthy depth.

• Onion: Provides a sweet and rich flavor base.

• Garlic: Adds a distinct, strong, and appetizing depth.

• Parsley: Its green, dry, and herbaceous character balances the intensity.

• Dried Lemon: Provides a bright, slightly tart, and intense citrus flavor.

• Sea Salt: Enhances the aroma of spices and completes the flavor balance.

Thai Red Curry initially reveals the warmth of dried chili peppers, ginger, and black pepper. Then, a refreshing citrus character emerges from lemongrass, dried lemon, and cilantro. Onion and garlic strengthen the body, while parsley leaves a dry, herbaceous, and clean finish.

• Coconut Milk Curries: Can be used in creamy curry sauces prepared with chicken, meat, seafood, tofu, or vegetables.

• Chicken: Used as a base for marinades or sauces in recipes involving chicken thighs, breasts, wings, or skewers.

• Fish and Seafood: Curries made with fish, shrimp, squid, and mussels are compatible with soups and stir-fries.

• Tofu and Plant-Based Proteins: Tofu adds a warm, citrusy, and aromatic character to tempeh and plant-based proteins.

• Vegetables: Can be used with eggplant, zucchini, mushrooms, cauliflower, carrots, pumpkin, green beans, and potatoes.

• Noodle Dishes: Can be added to vegetable, chicken, or seafood noodle sauces.

• Rice and Grains: Jasmine rice adds aromatic warmth to stir-fried rice and grain bowls.

• Soups and Stews: Coconut can be used in milk-based soups, chicken soups, vegetable soups, and seafood soups.

• Marinades: Can be mixed with oil or coconut milk for chicken, fish, shrimp, tofu, and vegetables.

• Dipping Sauces: A spicy sauce can be made by combining coconut milk with yogurt or mayonnaise.

For a four-serving red curry, start with 2–3 teaspoons of Thai Red Curry . For a richer and spicier result, you can gradually increase the amount to up to 1 tablespoon .

Heat 1 tablespoon of oil in a saucepan over low-medium heat. Add the spices and stir for 15-20 seconds without burning. First, add a few tablespoons of coconut milk and stir, then add the total of 400 ml of coconut milk and the other ingredients you will use in the recipe.

For 500g of chicken, mix 2–3 teaspoons of Thai Red Curry with 2 tablespoons of coconut milk and 1 tablespoon of oil. Let the chicken rest in the refrigerator for 1–4 hours .

For 500g of fish or shrimp, combine 1 1/2 teaspoons of the mixture with 1 tablespoon of oil and 2 tablespoons of coconut milk. Marinate the fish in the refrigerator for 20-30 minutes , or the shrimp for 15-20 minutes .

For 500g of tofu or vegetables, mix 2 teaspoons of Thai Red Curry with 1–2 tablespoons of oil. Spread evenly over all surfaces before cooking in a pan, oven, or air fryer.

For four servings of noodles or fried rice, you can use 1 1/2–2 teaspoons . Briefly sauté the mixture in oil first; then add the noodles, rice, vegetables, and the sauces from the recipe.

For four servings of soup , 1.5–2 teaspoons is sufficient. For coconut milk soups, you can add the spice at the beginning of cooking, or a small portion just before serving for a more vibrant aroma.

Since Thai Red Curry contains sea salt, adjust the salt level last. Do not sauté the ground spices in hot oil for too long. Do not use marinades that have come into contact with raw chicken, meat, fish, or seafood as a sauce without cooking them first.