Thai Red Curry Paste
Elevate your Thai cooking game with this authentic Thai Red Curry Paste recipe, a fragrant and flavorful blend of traditional ingredients like dried red chilies, lemongrass, galangal, and kaffir lime zest. Toasted coriander, cumin seeds, and white peppercorns add warm, earthy undertones, while shrimp paste delivers a savory umami kick. Crafted in just 25 minutes, this homemade curry paste is fresher, more vibrant, and customizable compared to store-bought options. Perfect for enhancing classic dishes like Thai red curry, soups, or stir-fries, this versatile paste can be stored for future use, making it ideal for meal prep. Whether you're creating a creamy coconut curry or spicing up weeknight dinners, this bold, aromatic Thai Red Curry Paste is your gateway to authentic Asian flavors.
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Recipe Information
Ingredients
- 10 pieces Dried red chilies (medium heat, deseeded for less heat)
- 2 stalks Fresh lemongrass stalks (trimmed, tough outer leaves removed)
- 4 pieces Shallots (peeled)
- 6 pieces Garlic cloves (peeled)
- 2 tablespoons Galangal (peeled and chopped)
- 2 tablespoons Cilantro roots (washed thoroughly, or substitute with stems)
- 1 teaspoon Kaffir lime zest (finely grated)
- 1 teaspoon Coriander seeds (toasted)
- 1 teaspoon Cumin seeds (toasted)
- 1 teaspoon White peppercorns
- 1 teaspoon Shrimp paste
- 1 tablespoon Vegetable oil (optional, for blending)
- 2 tablespoons Water (optional, for blending)
Instructions
Soak dried red chilies in warm water for 10 minutes to soften. Drain and set aside.
Slice the lemongrass stalks thinly and set aside.
In a small dry skillet, toast the coriander seeds, cumin seeds, and white peppercorns over medium heat for 1–2 minutes until fragrant. Remove from heat and let cool, then grind into a powder using a mortar and pestle or spice grinder.
Pound or blend the softened chilies, lemongrass, shallots, garlic, galangal, cilantro roots, and kaffir lime zest into a rough paste using a mortar and pestle or blender.
Mix in the ground spice mixture and shrimp paste. Continue pounding or blending until the paste is smooth. Add a little vegetable oil or water, if needed, to achieve your desired consistency.
Taste the paste and adjust seasoning as desired. Note that the paste will taste more balanced once incorporated into a dish.
Store the red curry paste in an airtight container in the refrigerator for up to 1 week, or freeze in portions for longer storage.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 22.7 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1253 mg | 27% | |
*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.
