Thai Red Curry Paste

Thai Red Curry Paste

0:20 To Prep
0:15 To Cook
1 Servings
Average Rating
Difficulty Easy

You'll never buy packaged curry pastes again once you try this recipe.


  • 10 long dried red chillies, top removed and seeds discarded soaked in warm water for 20 min
  • 5 French shallots peeled and chopped
  • 5 cloves garlic peeled and chopped
  • 2 stalks lemon grass, white part only very finely chopped
  • 1 x 4cm piece of galangal skinned and finely chopped
  • 5 coriander roots scraped and cleaned
  • zest of 2 kaffir limes
  • 1 tsp roasted shrimp paste to toast (wrap in foil and grill until warm)
  • 2 tspns coriander seeds
  • 8 white peppercorns
  • 2 tsps vegetable oil

Step 1

Drain the chillies and place in the food processor with shallots, garlic, lemongrass and galangal.

Step 2

Process until starting to form a paste (about 2 mins)

Step 3

Add coriander roots and lime zest, and process until smooth.

Step 4

In the frypan dry roast the coriander seeds until fragrant.

Step 5

Place coriander seeds and peppercorns in a spice grinder or mortar and grind to a fine powder.

Step 6

Add spices to paste and process until well combined.

Step 7

Add the vegetable oil if the ingredients are not forming a paste.

Chef's Tips

The paste will keep in the refrigerator for 7 days when sealed in an airtight container. It can also be frozen.

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