Red Curry Paste
Transform your home cooking with this vibrant and aromatic homemade Red Curry Paste, the foundation of classic Thai cuisine. This recipe combines the bold heat of dried red chilies with the zesty brightness of kaffir lime and fresh lemongrass, balanced by the earthy warmth of toasted coriander and cumin seeds. Galangal (or ginger) adds a fragrant depth, while a touch of shrimp paste can be included for authentic umami. Crafted in just 20 minutes, this versatile paste is perfect for curries, soups, marinades, and stir-fries, delivering layers of rich, complex flavor. Make a batch and store it in your freezer for a quick and delicious way to elevate your favorite Thai-inspired dishes!
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Recipe Information
Ingredients
- 10 pieces dried red chilies
- 2 medium shallots
- 6 pieces garlic cloves
- 2 pieces lemongrass stalks
- 1 tablespoon galangal (or ginger)
- 1 teaspoon kaffir lime zest
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 0.5 teaspoon white peppercorns
- 1 teaspoon shrimp paste (optional)
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 0.5 teaspoon salt
Instructions
Remove the stems from the dried red chilies and soak them in hot water for 10 minutes to soften. Once softened, drain and set aside.
Peel and roughly chop the shallots and garlic cloves. Thinly slice the tender part of the lemongrass stalks and peel and chop the galangal (or ginger).
Zest the kaffir lime to obtain fresh zest.
Toast the coriander seeds, cumin seeds, and white peppercorns in a small dry skillet over medium heat, stirring continuously for 1-2 minutes until aromatic. Let them cool slightly and grind into a fine powder using a mortar and pestle or spice grinder.
In a food processor or blender, add the softened red chilies, shallots, garlic, lemongrass, galangal (or ginger), kaffir lime zest, ground spices, shrimp paste (if using), vegetable oil, water, and salt.
Blend the mixture until it forms a smooth, thick paste. Scrape down the sides of the processor as needed to ensure an even consistency.
Transfer the red curry paste to a clean, airtight container. It can be stored in the refrigerator for up to 1 week or frozen in portions for up to 3 months.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1485 mg | 65% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 7.4 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1736 mg | 37% | |
*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.
