Thai Red Curry Paste

Thai Red Curry Paste


15 dried red chile peppers
2 -3 shallots, minced
12 cloves garlic, minced
2 tbs fresh galangal root (available at Asian markets. You may substitute ginger)
2 stalks lemon grass, thinly sliced, white parts only
1 tsp white peppercorns
1/2 tsp coriander seeds
1 tbs fresh cilantro leaves, chopped
1 and 1/2 tsp shrimp paste (available at Asian markets)
2 tsp fish sauce
Red curry paste is essential in Thai cooking and can be quite spicy.
You can add it to soups and sauces as well as a rub on chicken, pork or fish.

  • Add the chilies to hot water and let soak until soft. About 30 minutes.
  • Remove the chilies from the water and add to the bowl of a food processor, along with the shallots, garlic, glangal, lemongrass, peppercorns, coriander seeds, cilantro leaves, fish sauce and shrimp paste.
  • Run the food processor until the mixture is smooth. You may have to add a little water to reach the right consistency. The paste should be smooth but not wet.
  • You may store in the refrigerator for 2 weeks or freeze for up to 6 months.
  • Makes about 1/2 cup. Recipe may be doubled or tripled.




35 min


5 min


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