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: 2 whole Limes, The Zest; 1 whole Medium Sized Bulb Of Garlic; 2-23 ounces, weight Lemon Grass; 15 whole Dried Red Peppers (soaked In Warm Water For 20 Minutes); 6 whole Fresh Thai Peppers; 3-58 ounces, weight Galangal Root (Laos), Peeled And Chopped; 2-23 ounces, weight Coriander Roots (washed And With A Bit Of The Stem); 3-58 ounces, weight Roughly Chopped Onions; 1 teaspoon Belachan (trassi, Also Known As Shrimp Paste); 1 Tablespoon Ground Cumin; 1 teaspoon Ground Black Pepper; 2 Tablespoons Sesame Oil; 4 Tablespoons Vegetable Oil

Servings: persons

2 whole Limes, The Zest
1 whole Medium Sized Bulb Of Garlic
2-23 ounces, weight Lemon Grass
15 whole Dried Red Peppers (soaked In Warm Water For 20 Minutes)
6 whole Fresh Thai Peppers
3-58 ounces, weight Galangal Root (Laos), Peeled And Chopped
2-23 ounces, weight Coriander Roots (washed And With A Bit Of The Stem)
3-58 ounces, weight Roughly Chopped Onions
1 teaspoon Belachan (trassi, Also Known As Shrimp Paste)
1 Tablespoon Ground Cumin
1 teaspoon Ground Black Pepper
2 Tablespoons Sesame Oil
4 Tablespoons Vegetable Oil

1
1.
2
Add the lime zest, garlic, lemon grass, soaked and drained peppers, fresh peppers, galangal root, coriander root, onion and belachan in a food processor and blend into a relatively smooth paste.
3
2.
4
Put the mixture in a skillet and add the cumin, black pepper and both of the oils.
5
Cook the spices as fast as you can without burning them and keep stirring all the time.
6
If you stop stirring the spices will burn.
7
3.
8
Once the spices cook transfer them to a sterilized and airtight container.
9
Then put the container in a bowl with icewater to cool the paste.
10
Store in the fridge.
11
To use: one tablespoon is usually enough to flavour a curry for 4 people.

473

kcal

Calories

Fat

Carbs

Protein

Fat 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: 2 whole Limes, The Zest, 1 whole Medium Sized Bulb Of Garlic, 2-23 ounces, weight Lemon Grass, 15 whole Dried Red Peppers (soaked In Warm Water For 20 Minutes), 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