Thai Curry Spice Paste Recipe

Name: Thai Curry Spice Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 5 small red chili peppers dried; 1 teaspoon cayenne pepper; 1 teaspoon black pepper; 1 tablespoon coriander whole; 1 tablespoon coriander ground; 1 teaspoon caraway seeds; 1 x lemon zest; 8 cloves garlic peeled, minced; 4 each shallots peeled, minced; 1 teaspoon anchovy paste; 6 each coriander sprigs

Servings: persons

5 small red chili peppers dried
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon coriander whole
1 tablespoon coriander ground
1 teaspoon caraway seeds
1 x lemon zest
8 cloves garlic peeled, minced
4 each shallots peeled, minced
1 teaspoon anchovy paste
6 each coriander sprigs

1
Grind the whole spices and add any ground ones.
2
Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil.
3
Grind as fine as possible.
4
Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil.
5
Cap tightly and refrigerate until needed.
6
Keeps 2 months in the refrigerator.
7
Makes approximately 8 ounces.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 5 small red chili peppers dried, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 tablespoon coriander whole, and more.

Yes, Thai Curry Spice Paste falls under the Soups & Stews 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.

Thai Curry Spice Paste

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