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: 12 dry red chilies; 6 cloves garlic; 1 piece galangal or ginger; 1/2 teaspoon peppercorns; 1 teaspoon cumin seeds; 2 teaspoons coriander seeds; 1 stalk lemongrass white part only, chopped; 1 lemon or kaffir lime; 1/4 teaspoon lemon rind of, or kaffir lime; 2 tablespoons fresh coriander stalks, chopped; 6 Thai bird's eye chilies or regular small red chilies; salt to taste; 2 teaspoons shrimp paste optional

Servings: persons

12 dry red chilies
6 cloves garlic
1 piece galangal or ginger
1/2 teaspoon peppercorns
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 stalk lemongrass white part only, chopped
1 lemon or kaffir lime
1/4 teaspoon lemon rind of, or kaffir lime
2 tablespoons fresh coriander stalks, chopped
6 Thai bird's eye chilies or regular small red chilies
salt to taste
2 teaspoons shrimp paste optional

1
["To make the Thai Red Curry Paste, first soak the dried red chillies in warm water until softened, about 15 minutes or so. Once soaked, strain and set aside.", "In a small skillet, roast the coriander seeds, cumin seeds and peppercorns for a few minutes until fragrant. Turn off the heat and allow it to cool.", "In a grinder, finely grind all the ingredients into a smooth paste adding a few tablespoons of water whenever required. The red curry paste should be thick and not watery.", "Store in a clean airtight container in the fridge.
2
Make sure to use clean spoon to scoop out the paste."]

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* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: 12 dry red chilies, 6 cloves garlic, 1 piece galangal or ginger, 1/2 teaspoon 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.

Thai Red Curry Paste

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