Thai Red Curry Paste Recipe

Name: Thai Red Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded; 4 teaspoons coriander seeds; 2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160); 1 teaspoon whole black peppercorns; 4 teaspoons finely chopped peeled fresh or thawed frozen greater galangal (sometimes called kha); 6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped; 2 tablespoons chopped fresh cilantro roots or stems; 5 small shallots, chopped (6 tablespoons); 1/4 cup chopped garlic; 15 to 20 (1-inch-long) red prik kii noo (fresh bird's-eye chiles) or serrano chiles, finely chopped; 2 teaspoons ga-pi (Thai shrimp paste); 1/2 teaspoon salt; Special equipment: a large (2-cup) mortar and pestle (preferably granite) or a mini food processor

Servings: persons

17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded
4 teaspoons coriander seeds
2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160)
1 teaspoon whole black peppercorns
4 teaspoons finely chopped peeled fresh or thawed frozen greater galangal (sometimes called kha)
6 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot), finely chopped
2 tablespoons chopped fresh cilantro roots or stems
5 small shallots, chopped (6 tablespoons)
1/4 cup chopped garlic
15 to 20 (1-inch-long) red prik kii noo (fresh bird's-eye chiles) or serrano chiles, finely chopped
2 teaspoons ga-pi (Thai shrimp paste)
1/2 teaspoon salt
Special equipment: a large (2-cup) mortar and pestle (preferably granite) or a mini food processor

1
Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until softened, about 20 minutes.
2
Drain well in a sieve.
3
While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking skillet, until fragrant, 3 to 4 minutes, then cool.
4
Thinly slice lower 6 inches of lemongrass stalks and finely chop.
5
Finely grind coriander and peppercorns with mortar and pestle (or in mini food processor), about 2 minutes, then toss together with lemongrass, galangal, lime leaves, cilantro, shallot, garlic, fresh chiles, and soaked dried chiles in a bowl.
6
Pound mixture in 3 batches with mortar and pestle until a fairly smooth paste is formed, 8 to 10 minutes per batch, transferring to cleaned bowl.
7
(If using food processor, add about 1 1/2 tablespoons water per batch.)
8
Return all of curry paste to mortar, then add shrimp paste and salt and pound (or pulse) until combined well, about 1 minute.

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 13 ingredients. The key ingredients include: 17 to 20 (2- to 3-inch-long) prik haeng (dried hot red chiles), halved and seeds discarded, 4 teaspoons coriander seeds, 2 fresh lemongrass stalks, 1 or 2 outer leaves discarded (or use reserved bottoms from iced lemongrass tea, page 160), 1 teaspoon whole black peppercorns, and more.

Yes, 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!

Thai Red Curry Paste

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions