Authentic Thai Red Curry Paste Recipe

Name: Authentic Thai Red Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 dried red chilies, deseeded, then soaked in boiling hot water for at least 10 minutes, deseed by cutting off one end an; 2 small red onions, quartered; 12 garlic cloves, fresh, roughly chopped; 2 stalks lemongrass, crushed and the white part chopped finely; 1 tablespoon galangal, peeled and chopped (galangal from a jar is OK, but ginger is not a good substitute); 2 tablespoons coriander roots, scraped, washed and chopped; 1 tablespoon lime zest, finely shredded (I use a microplane shredder); 2 teaspoons white peppercorns; 2 teaspoons coriander seeds, roasted in a dry pan until fragrant; 1 teaspoon cumin seed, roasted in a dry pan until fragrant; 1/2 teaspoon mace, roasted in a dry pan until fragrant (nutmeg will do if you can't get mace); 2 teaspoons salt; 2 teaspoons shrimp paste, wrapped in foil and roasted in a 180C/350F oven for 10-15 minutes

Servings: persons

15 dried red chilies, deseeded, then soaked in boiling hot water for at least 10 minutes, deseed by cutting off one end an
2 small red onions, quartered
12 garlic cloves, fresh, roughly chopped
2 stalks lemongrass, crushed and the white part chopped finely
1 tablespoon galangal, peeled and chopped (galangal from a jar is OK, but ginger is not a good substitute)
2 tablespoons coriander roots, scraped, washed and chopped
1 tablespoon lime zest, finely shredded (I use a microplane shredder)
2 teaspoons white peppercorns
2 teaspoons coriander seeds, roasted in a dry pan until fragrant
1 teaspoon cumin seed, roasted in a dry pan until fragrant
1/2 teaspoon mace, roasted in a dry pan until fragrant (nutmeg will do if you can't get mace)
2 teaspoons salt
2 teaspoons shrimp paste, wrapped in foil and roasted in a 180C/350F oven for 10-15 minutes

1
Prepare all ingredients as instructed above.
2
Drain the chillies and discard liquid.
3
In a food processor, puree the chillies and all the other fresh ingredients until very fine.
4
Grind all the spices together (you can use a mortar and pestle - I use a small food processor).
5
Add the roasted shrimp paste to the spices and grind again until combined.
6
Add the spice/shrimp paste mix to the puree and mix well.
7
Store in a tightly sealed glass jar in the refrigerator or freeze in 1/4 cup or 1/2 cup portions.
8
1/2 cup of the paste is sufficient for sauce for 500g/1lb of meat.

3798

kcal

Calories

375

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 15 dried red chilies, deseeded, then soaked in boiling hot water for at least 10 minutes, deseed by cutting off one end an, 2 small red onions, quartered, 12 garlic cloves, fresh, roughly chopped, 2 stalks lemongrass, crushed and the white part chopped finely, and more.

Yes, Authentic Thai Red Curry Paste falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Authentic Thai Red Curry Paste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions