Red Thai Curry Paste Recipe

Name: Red Thai Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried red chili peppers; 1 tbsp shrimp paste; 1 tbsp coriander seeds; 1/2 cup chopped shallots; 1/2 cup chopped garlic; 1/4 cup chopped lemongrass, white stem only; 1/4 cup chopped cilantro roots and stems; 2 tbsp chopped ginger; 6 None birds eye chili pepper, chopped; 2 None kaffir lime leaves, chopped

Servings: persons

1
Place dried chili peppers in a small bowl and cover with boiling water. Set aside 15 mins to soften.
2
Meanwhile, wrap shrimp paste in foil to make a flat packet. Place in a small, hot skillet with coriander seeds. Cook for 30 seconds to 1 min to toast and bring out flavor. Allow paste to cool.
3
Pound seeds well using a mortar and pestle.
4
Drain chili peppers, reserving 1 tbsp of water. Chop coarsely.
5
Remove foil from paste. Crumble into bowl of food processor with all other ingredients and reserved water. Process to a smooth paste.
6
Transfer to a sterilized airtight jar. Store in refrigerator.

133

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 10 ingredients. The key ingredients include: 1/2 cup dried red chili peppers, 1 tbsp shrimp paste, 1 tbsp coriander seeds, 1/2 cup chopped shallots, and more.

Yes, Red Thai 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!

Red Thai Curry Paste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions