Thai Red Curry Paste Recipe
Making authentic Thai Red Curry Paste from scratch is fast and easy and can be made in under 15 minutes. Make it in a food processor or use a mortar and pestle for a more authentic approach.
How to Make the Best Thai Red Curry Paste
There’s something deeply satisfying about making your own Thai red curry paste from scratch. While store-bought versions are convenient, homemade curry paste delivers an explosion of fresh, aromatic flavors that simply can’t be replicated from a jar. The vibrant combination of lemongrass, galangal, and fresh chilies creates a paste that transforms any curry dish into something truly special.
This recipe gives you two methods to choose from: a quick food processor approach for busy weeknights, or the traditional mortar and pestle technique for those who want to experience the authentic process. Both methods yield incredible results, though purists will tell you the mortar and pestle releases the essential oils more gradually, creating a more nuanced flavor profile. Either way, the intoxicating aroma that fills your kitchen while preparing this paste is worth the effort alone.
Once you’ve made your own Thai red curry paste, you’ll find endless ways to use it. Stir it into coconut milk for a classic Thai curry, use it as a marinade for grilled meats, or mix it into soups and stir-fries for an instant flavor boost. Make a double batch and freeze it in ice cube trays for convenient portions whenever the craving strikes.
Thai Red Curry Paste
Making authentic Thai Red Curry Paste from scratch is fast and easy and can be made in under 15 minutes. Make it in a food processor or use a mortar and pestle for a more authentic approach.
Ingredients
Spices
Aromatics
Other Ingredients
Instructions
Using a Food Processor
- If using dried chilies, soak them in warm water for 10-15 minutes until softened, then drain.
- Toast the coriander seeds, cumin seeds, and peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant. Let cool, then grind to a powder.
- Add all the aromatics (chilies, lemongrass, galangal, shallots, garlic, and cilantro stems) to a food processor along with the ground spices, salt, lime zest, lime juice, and shrimp paste.
- Blend until a smooth paste forms, scraping down the sides as needed. Add water a teaspoon at a time if the paste is too thick.
- Stir in the paprika for vibrant red color.
Using a Mortar and Pestle
- Toast and grind the whole spices as described above.
- Add the salt and chilies to the mortar and pound until broken down.
- Add the remaining aromatics one at a time, pounding each addition into a paste before adding the next: lemongrass, galangal, garlic, shallots, cilantro stems, lime zest.
- Mix in the lime juice, shrimp paste, ground spices, and paprika. Pound until a smooth, uniform paste forms.
Notes
- For a vegan version, substitute the shrimp paste with 1 tablespoon of miso paste or soy sauce.
- The curry paste can be stored in an airtight container in the refrigerator for up to 2 weeks, or frozen for up to 3 months.
- Adjust the number of chilies based on your heat preference—8 chilies provides medium heat, 12 for extra spicy.
- Fresh chilies will give a brighter, more vibrant flavor, while dried chilies offer deeper, smokier notes.
