Thai Curry Paste
Unlock the vibrant flavors of Thailand with this homemade Thai Curry Paste recipe, a fragrant blend of dried red chilies, lemongrass, galangal, and spices like coriander and cumin, all elevated by a touch of zesty lime and savory shrimp paste. Perfect as a base for rich curries and stir-fries, this fresh, preservative-free paste combines authentic ingredients for a depth of flavor that store-bought options simply can't match. Whether you're crafting a creamy coconut curry or spicing up soups, this easy-to-make paste is a game-changer in the kitchen. Plus, it’s freezer-friendly, making it a convenient choice for batch cooking and meal prep.
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Recipe Information
Ingredients
- 10 pieces dried red chilies
- 2 lemongrass stalks
- 4 pieces shallots
- 6 pieces garlic cloves
- 1 tablespoon galangal (or ginger)
- 1 teaspoon lime zest
- 2 tablespoons coriander root (or stems)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon shrimp paste
- 1 teaspoon white peppercorns
- 1 tablespoon vegetable oil
- 2 tablespoons water
Instructions
Remove the stems and seeds from the dried red chilies and soak them in hot water for 10 minutes to soften. Drain and set aside.
Trim and thinly slice the lemongrass stalks, using only the tender white parts.
Peel and roughly chop the shallots, garlic, and galangal (or ginger).
Zest the lime and prepare all other fresh ingredients.
Using a mortar and pestle or a food processor, grind the softened chilies and white peppercorns into a coarse paste.
Add the lemongrass, shallots, garlic, galangal, and coriander root (or stems). Grind or process until smooth, scraping down the sides as needed.
Mix in the lime zest, ground coriander, ground cumin, and shrimp paste, continuing to blend until completely incorporated.
Drizzle in the vegetable oil and water to help the paste reach a smooth, spreadable consistency.
Taste and adjust seasoning if necessary, adding a pinch of salt if desired.
Store the Thai curry paste in an airtight container in the refrigerator for up to 1 week, or freeze in portioned amounts for up to 3 months.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 649 mg | 28% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 10.9 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1972 mg | 42% | |
*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.
