Monday, June 30, 2014

How To : Make Basic Thai Red Curry Paste

Thai Red Curry Paste

 A very fragrant Curry paste which is a must in thai cuisine to prepare the basic thai red curry sauce.
 This curry paste can be made mild to hot according to your taste preference.It is very easy to make at home and can be prepared just using normal blender or food processor,Though traditionally its made using "Mortar and pastel" . Once the paste is prepared ,can be used for vegetarian as well as non vegetarian dishes,just add vegetables,coconut milk with the curry paste and you are in totally different world which will just awaken your senses to new level.

2 shallots, finely chopped
8-10  large dried chillies, soaked in warm water for 20 minutes
1 stalk lemongrass,  finely chopped (white part only)
1" Galangal finely chopped/grated
4-5 cloves garlic
4-5 Thai red cilis /red birds eye chillies
1 Tsp cumin seeds
2 Tsp coriander seeds
1/2 Tsp black peppercorns
1/2 teaspoon salt
2 kaffir lime leaves, finely chopped
2 Tbs coriander, finely chopped
2 teaspoons shrimp paste (Notes)
2-3 Tbs water or coconut milk


  • Dry roast cumin, coriander and peppercorns in a  pan over medium heat for 1-2 minutes or until fragrant. Remove from heat and allow it to cool .
  • In a blender or food processor, first grind roasted spices until a fine powder . Add remaining ingredients make smooth paste .  
  • Paste can be kept in an airtight container in the refrigerator for up to 1 week, or frozen for 1 month.


  • To make shrimp paste soak 8-10 dry shrimps in warm water for 30 minutes,grind  the shrimp with 1/4tsp salt and  reserved water in which shrimp were soaked.Can also add 1/2 Tsp oil .
  • Substitutes : Galangal can be substituted by Ginger
                              Kafir limes can be substituted with lemon zest ( 5-6 Leaves - 1 Tbs zest)

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