Prepare this easy Thai red curry paste recipe in less than 10 minutes so you will have enough paste to make 6 curry meals: store in your freezer for later use.
When you can’t find ready made authentic Thai red curry paste in your local (super)market, or you want a more authentic flavor that fits your creativity and palate, use the recipe below as a guideline. The paste can be used in our Thai tom yum soup recipe: an extremely fast prepared and delicious hot, sour and spicy Thai shrimp soup. The paste can also be used in other Thai food recipes like this Thai red chicken curry.
Make now, use later when needed
Making the paste in your own kitchen is well worth the effort, but do make sure you store it well! The fresh paste will keep for up to 3 weeks in an airtight container in the refrigerator.
TIP : Put this red curry paste in an ice-cube tray, cover and freeze for several hours. Then release cubes into a freezer bag. Place the bag in the freezer and use the easy to dose cubes when required.
Allow to defrost for 30 minutes at room temperature before using. Frozen paste will keep for up to 4 months.
Thai red curry paste recipe ingredients
- 1 tablespoon coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon black peppercorns
- 2 teaspoons dried shrimp paste
- 1 teaspoon ground nutmeg
- 12 dried or fresh red chilies, roughly chopped
- 1 cup French shallots, chopped
- 2 tablespoons oil
- 4 stems lemon grass (white part only), finely chopped
- 12 small cloves garlic, chopped
- 2 tablespoons fresh coriander roots, chopped
- 2 tablespoons fresh coriander stems, chopped
- 6 kaffir lime leaves, chopped (limau purut leaves)
- 2 teaspoons grated lime rind
- 2 teaspoons salt
- 2 teaspoons turmeric
- 1 teaspoon paprika
How to make Thai red curry paste?
- Place the coriander and cumin seeds in a dry frying pan and heat for 2-3 minutes, shaking the pan constantly.
- Place the roasted spices and peppercorns in a mortar and pestle or clean (coffee) grinder and work them until they are finely ground.
- Wrap the shrimp paste in a small amount of foil and cook under a hot grill for 3 minutes, turning the package twice.
- Process the ground spices, roasted shrimp paste, nutmeg and chilies in a food processor for 5 seconds.
- Add the remaining ingredients and process for 20 seconds at a time, scraping down the sides of the bowl with a spatula each time, until the mixture forms a smooth paste.
- Store your homemade Thai red curry paste in your fridge or freezer.