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Thai Red Curry Paste

13 INGREDIENTS • 5 STEPS • 40MINS

Thai Red Curry Paste

Recipe
Make your own authentic Thai Red Curry Paste at home from scratch! With just a few minutes of prep time, you will have countless options for Thai Red Curry dishes any day of the week!
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Make your own authentic Thai Red Curry Paste at home from scratch! With just a few minutes of prep time, you will have countless options for Thai Red Curry dishes any day of the week!
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

40MINS

Total Time

$9.08

Cost Per Serving

Ingredients

Servings
1
us / metric
Dried Red Chili Pepper
15
Dried Red Chili Peppers
approximately 2 cups
Red Chili Pepper
2
Red Chili Peppers, deseeded
cut into 1/2-inch pieces
Lemongrass
3 stalks
Lemongrass, sliced
only the white portion
Garlic
5 cloves
Garlic, peeled
Shallot
4
Small Shallots, peeled
Galangal
2.5 cm
Galangal, grated
or Ginger
Fresh Cilantro
3 stalks
Fresh Cilantro
Kaffir Lime Leaf
3
Kaffir Lime Leaves, julienned
Whole Coriander Seeds
1 Tbsp
Whole Coriander Seeds
Ground Cumin
2 tsp
Ground Cumin
White Peppercorns
2 tsp
White Peppercorns
Shrimp Paste
1 tsp
Shrimp Paste
optional
Water
240 mL
Water

Nutrition Per Serving

VIEW ALL
Calories
196
Fat
0.8 g
Protein
3.1 g
Carbs
41.9 g
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author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

Author's Notes

Yields 1 cup.

The main purpose of the water is to help the blender or food processor blend the ingredients. As soon as the curry paste is blended evenly, stop adding water.

It will keep in the fridge in an airtight container for a week, or in the freezer for about 6 months. If freezing, I recommend using ice cube trays. Once frozen, you can store it in a ziplock bag and use it as needed.

Cooking Instructions

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step 1
Soak the Dried Red Chili Peppers (15) in warm water for 30 minutes.
step 1 Soak the Dried Red Chili Peppers (15) in warm water for 30 minutes.
step 2
Remove soaked chilies from the water and cut into 1-inch pieces. Remove the seeds as you cut the chilies.
step 3
Place cut chilies into a blender or food processor, along with Red Chili Peppers (2), Lemongrass (3 stalks), Galangal (2.5 cm), Garlic (5 cloves), Shallots (4), Fresh Cilantro (3 stalks), Kaffir Lime Leaves (3), Whole Coriander Seeds (1 Tbsp), Ground Cumin (2 tsp), White Peppercorns (2 tsp), and Shrimp Paste (1 tsp).
step 3 Place cut chilies into a blender or food processor, along with Red Chili Peppers (2), Lemongrass (3 stalks), Galangal (2.5 cm), Garlic (5 cloves), Shallots (4), Fresh Cilantro (3 stalks), Kaffir Lime Leaves (3), Whole Coriander Seeds (1 Tbsp), Ground Cumin (2 tsp), White Peppercorns (2 tsp), and Shrimp Paste (1 tsp).
step 4
Pulse it a few times, then slowly add about a Tbsp of Water (240 mL) at a time to blend the ingredients to a paste. As soon as you get the consistency you want, stop adding water.
step 5
Enjoy your curry paste!
step 5 Enjoy your curry paste!
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