Red Curry Paste

Red Curry Paste

A pungent, fiery Thai paste built from toasted chiles, lemongrass, and aromatics.

Total 1 hr 5 min Makes 16 oz Calories 25/serving

Dietary

Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal

Allergens

Shellfish

This paste layers dried chiles, lemongrass, galangal, and shrimp paste into a concentrated base for red curries, soups, and stir-fries. Toasting the whole spices first deepens the flavor, and pounding the aromatics by hand or grinding them in a food processor releases their oils for a fragrant, well-rounded blend. Store it in the fridge or freezer to have authentic curry flavor ready whenever you need it.

Ingredients

  • 12 dried Thai chiles, stemmed and seeded
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon white peppercorns
  • 3 tablespoons lemongrass, tender inner part, thinly sliced
  • 1 tablespoon galangal, peeled and thinly sliced
  • 1 tablespoon cilantro root, chopped (or cilantro stems)
  • 1 teaspoon kaffir lime zest, finely chopped
  • 10 cloves garlic, peeled
  • 1/3 cup shallots, sliced
  • 1 teaspoon shrimp paste
  • 1 teaspoon salt
  • 2 tablespoons water, as needed for blending

Method

  1. Soak the dried Thai chiles in warm water for 15 minutes to soften, then drain and squeeze out excess water.

  2. Toast the coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat, shaking often, until fragrant, about 2 to 3 minutes.

  3. Grind the toasted spices in a mortar and pestle or spice grinder until finely ground; set aside.

  4. Chop the soaked chiles finely and add to a mortar and pestle or food processor along with the lemongrass, galangal, and cilantro root.

  5. Pound or process the mixture into a coarse paste, working in the kaffir lime zest, garlic, and shallots gradually until well broken down.

  6. Add the ground toasted spices, shrimp paste, and salt, then continue pounding or processing until the mixture forms a smooth, uniform paste.

  7. Add water, 1 teaspoon at a time, only as needed to help the mixture blend into a thick, cohesive paste.

  8. Transfer the paste to a clean jar and use immediately, or refrigerate up to 2 weeks or freeze up to 3 months.

Rate this recipe

★ 4.8 (1)

Red Curry Paste

This paste layers dried chiles, lemongrass, galangal, and shrimp paste into a concentrated base for red curries, soups, and stir-fries. Toasting the whole spices first deepens the flavor, and pounding the aromatics by hand or grinding them in a food processor releases their oils for a fragrant, well-rounded blend. Store it in the fridge or freezer to have authentic curry flavor ready whenever you need it.

1 hr 5 min 16 oz 25 cal

Ingredients

  • 12 dried Thai chiles, stemmed and seeded
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon white peppercorns
  • 3 tablespoons lemongrass, tender inner part, thinly sliced
  • 1 tablespoon galangal, peeled and thinly sliced
  • 1 tablespoon cilantro root, chopped (or cilantro stems)
  • 1 teaspoon kaffir lime zest, finely chopped
  • 10 cloves garlic, peeled
  • 1/3 cup shallots, sliced
  • 1 teaspoon shrimp paste
  • 1 teaspoon salt
  • 2 tablespoons water, as needed for blending

Method

  1. 1

    Soak the dried Thai chiles in warm water for 15 minutes to soften, then drain and squeeze out excess water.

  2. 2

    Toast the coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat, shaking often, until fragrant, about 2 to 3 minutes.

  3. 3

    Grind the toasted spices in a mortar and pestle or spice grinder until finely ground; set aside.

  4. 4

    Chop the soaked chiles finely and add to a mortar and pestle or food processor along with the lemongrass, galangal, and cilantro root.

  5. 5

    Pound or process the mixture into a coarse paste, working in the kaffir lime zest, garlic, and shallots gradually until well broken down.

  6. 6

    Add the ground toasted spices, shrimp paste, and salt, then continue pounding or processing until the mixture forms a smooth, uniform paste.

  7. 7

    Add water, 1 teaspoon at a time, only as needed to help the mixture blend into a thick, cohesive paste.

  8. 8

    Transfer the paste to a clean jar and use immediately, or refrigerate up to 2 weeks or freeze up to 3 months.