Red Thai Curry Paste

This vibrant red curry paste is the heart and soul of many classic Thai dishes, delivering an intense burst of heat, earthiness, and aromatic depth. Made from scratch using dried red chiles, fresh galangal, lemongrass, and fragrant herbs, it offers a complexity that jarred versions simply cannot match. The combination of charred chiles, pungent shrimp paste, and fresh aromatics creates a rich, layered flavor profile that transforms simple ingredients into restaurant-quality meals. Perfect for making a large batch to freeze, this versatile paste is essential for weeknight curries, noodle soups, or as a marinade for meats and tofu. Its bold, spicy kick wakes up the palate and brings authentic Southeast Asian flavor to your home kitchen.

Cuisine: Indian, Thai

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 3

Calories: 1361.5

Dietary: Gluten-free

Description

This vibrant red curry paste is the heart and soul of many classic Thai dishes, delivering an intense burst of heat, earthiness, and aromatic depth. Made from scratch using dried red chiles, fresh galangal, lemongrass, and fragrant herbs, it offers a complexity that jarred versions simply cannot match. The combination of charred chiles, pungent shrimp paste, and fresh aromatics creates a rich, layered flavor profile that transforms simple ingredients into restaurant-quality meals. Perfect for making a large batch to freeze, this versatile paste is essential for weeknight curries, noodle soups, or as a marinade for meats and tofu. Its bold, spicy kick wakes up the palate and brings authentic Southeast Asian flavor to your home kitchen.

Ingredients

14 Dried Red chiles, seeds

Directions

1
Remove seeds from dried red chiles and soak them in hot water until softened, approximately 15-20 minutes.
2
Chop 2 teaspoons of galangal, slice the bottom 6 inches of 1 lemongrass stalk, and chop 10 coriander roots, 4 garlic cloves, and 1 shallot.
3
Combine the soaked chiles, chopped aromatics, 1 teaspoon of shrimp paste, 10 black peppercorns, 1 teaspoon of shredded lime zest, and 2 tablespoons of oil in a mortar and pestle or blender.
4
Pound or process the mixture until it forms a smooth, even paste.
5
If the mixture is too dry to blend, add a little more oil to facilitate processing.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 1361.5kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.5mg1%
Total Carbohydrate 350.0g117%
Dietary Fiber 0.0g0%
Sugars 350.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Substitute 16 coriander stems for coriander roots if roots are unavailable.

For a vegan version, omit the shrimp paste or substitute with a vegan fish sauce alternative or additional salt and soy sauce.

Store the paste in an airtight container in the refrigerator for up to 2 weeks, or freeze in ice cube trays for longer storage.

Using a mortar and pestle releases more flavor than a blender, but a high-powered blender works well if you add enough oil to help the blades move.

Keywords: thai, curry, paste, red, chile, spicy, galangal, lemongrass, homemade, aromatic, vegan, seasoning, blender, mortar, shrimp paste, coriander, garlic, shallot, fresh, flavor, base

Read it online: https://www.chefs-mate.com/recipe/red-thai-curry-paste/