Red Curry Paste (Krueng Gaeng Peht) Recipe

Name: Red Curry Paste (Krueng Gaeng Peht)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup small dried red chili; 10 peppercorns; 1 tablespoon whole coriander seed; 1 teaspoon whole cumin seed; 4 stalks fresh lemongrass; 1 tablespoon coarsely chopped fresh cilantro; 1 tablespoon finely chopped peeled fresh galangal or 1 tablespoon fresh ginger; 1 teaspoon minced lime peel; 2 tablespoons coarsely chopped garlic; 1/4 cup coarsely chopped shallot; 1 teaspoon shrimp paste; 1 teaspoon salt

Servings: persons

1/2 cup small dried red chili
10 peppercorns
1 tablespoon whole coriander seed
1 teaspoon whole cumin seed
4 stalks fresh lemongrass
1 tablespoon coarsely chopped fresh cilantro
1 tablespoon finely chopped peeled fresh galangal or 1 tablespoon fresh ginger
1 teaspoon minced lime peel
2 tablespoons coarsely chopped garlic
1/4 cup coarsely chopped shallot
1 teaspoon shrimp paste
1 teaspoon salt

1
Stem the chilies and shake out and discard most of the seeds. Chop them coarsely and place in a small bowl with warm water to cover. Soak 20 minutes.
2
Meanwhile, dry-fry the coriander and the cumin seeds 3 - 5 minutes each over medium heat.
3
Combine the roasted seeds with the peppercorns and grind to powder. Set aside.
4
Chop lemongrass stalks and add to mortar.
5
Add the cilantro, galanga/ginger, and lime peel. Pound. Add garlic and shallot and continue pounding until a paste forms.
6
Drain the chilies and add them to the mortar. After they are ground, add the spices, shrimp paste, and salt, and continue grinding until you achieve a smooth paste.
7
Refrigerate in a tightly covered glass jar; keeps up to one month.

128

kcal

Calories

Carbs

Protein

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 12 ingredients. The key ingredients include: 1/2 cup small dried red chili, 10 peppercorns, 1 tablespoon whole coriander seed, 1 teaspoon whole cumin seed, and more.

Yes, Red Curry Paste (Krueng Gaeng Peht) 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!

Red Curry Paste (Krueng Gaeng Peht)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions