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Authentic Thai Red Curry Paste

A vibrant and customizable Thai red curry paste made from fresh herbs and spices, perfect for elevating your Thai dishes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Thai
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Curry Paste
  • 3/4 ounce mild dried red chilies, cut into 1/2-inch chunks
  • 1/2 ounce spicy dried red chilies, cut into 1/2-inch chunks
  • 1/2 teaspoon white peppercorns
  • 1 teaspoon coarse salt
  • 1 stalk lemongrass, bottom half only, thinly sliced
  • 2 tablespoons finely chopped galangal
  • 4 cilantro roots or 10-12 cilantro stems, chopped
  • 2 teaspoons chopped makrut lime zest
  • 6 cloves garlic, chopped
  • 1/2 cup chopped shallots
  • 2 teaspoons fermented shrimp paste or miso (if vegan)
  • 2 teaspoons coriander seeds (optional, toasted)
  • 1 teaspoon cumin seeds (optional, toasted)

Method
 

Method 1: The Easy Way
  1. Start by grinding dry spices (peppercorns, coriander, cumin if using) with a coffee grinder until fine. Then add them to the cut chilies and coarse salt in a bowl.
  2. In a bowl or using an immersion blender, combine the lemongrass, galangal, cilantro roots, makrut lime zest, garlic, shallots, and shrimp paste. Blend until it turns into a fine paste.
  3. Add the ground chili mixture to the blended aromatic paste and blend again until everything is well combined.
Method 2: Mortar & Pestle
  1. Soak the dried chilies in warm water for at least 30 minutes to soften them up; thereafter, drain.
  2. In the mortar, grind the white peppercorns and any other dry spices into a fine powder.
  3. Add the softened chilies and coarse salt, then pound until mixed into a paste. Gradually add the previously ground dry spices.
  4. Toss in the lemongrass, galangal, cilantro roots, and makrut lime zest, continuing to pound until you create a smooth texture.
  5. Introduce the garlic and shallots into the mix and pound until everything is well combined.
  6. Finally, mix in the pre-ground chili mix and shrimp paste, ensuring everything is incorporated evenly.

Notes

To prolong freshness, store the paste in an airtight container. A thin layer of oil on top can help minimize oxidation and preserve flavors. This paste is perfect for meal prep; it freezes well too.