Curry Paste
Elevate your homemade curries with this vibrant and aromatic DIY curry paste, a perfect blend of bold flavors and fresh ingredients. Featuring red chili peppers, fragrant lemongrass, zesty lime, and a trio of warm spices—coriander, cumin, and turmeric—this versatile paste is a game-changer for adding depth to your favorite Thai-inspired dishes. Lightly sautéed garlic, ginger, and shallots create a rich, fragrant base, while fish sauce and optional soy sauce provide a savory, umami kick. Whether you're whipping up a quick weeknight curry or meal-prepping for later, this quick and easy curry paste, ready in just 15 minutes, can be customized to your heat preference and stored in the fridge or freezer for ultimate convenience.
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Recipe Information
Ingredients
- 6 pieces Red chili peppers (deseeded for less heat)
- 4 pieces Garlic cloves
- 2 tablespoons Fresh ginger (peeled and roughly chopped)
- 2 pieces Lemongrass stalks (trimmed and chopped)
- 2 pieces Shallots (peeled and halved)
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Lime zest
- 1 tablespoon Fish sauce
- 1 tablespoon Soy sauce (optional for vegetarians)
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (optional, for garnish or blending)
Instructions
Start by preparing your ingredients. Deseed the chili peppers if desired, peel the garlic, and roughly chop the ginger, lemongrass, and shallots.
Heat 1 tablespoon of the vegetable oil in a small pan over medium heat. Lightly sauté the garlic, ginger, lemongrass, and shallots for about 2-3 minutes, until fragrant. Allow the mixture to cool slightly.
In a blender or food processor, combine the sautéed mixture with the chili peppers, ground coriander, cumin, turmeric, lime zest, fish sauce, and soy sauce (if using).
Add the remaining 1 tablespoon of vegetable oil and blend until a smooth paste forms. You may need to scrape down the sides of the blender and add a splash of water if the mixture is too thick to blend easily.
Taste the curry paste and adjust seasoning if necessary. For a brighter flavor, consider adding a squeeze of lime juice or extra fish sauce.
Use the curry paste immediately in your dish of choice, or store it in an airtight container in the refrigerator for up to 1 week. You can also freeze it in portions for up to 3 months.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2176 mg | 95% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 15.6 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1665 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
