Red Curry Paste

Red curry paste is one of the most common pastes. It’s used (as its name suggests) to make gaeng (red curries). It’s also used in a number of other dishes such as thort man plaa (fried fishcakes) and some northern sausages.


3 dried, long red chillies (approximately 12 cm long), stalk and seeds removed and soaked in a little hot water until soft (2-3 minutes), then chopped
2 lemongrass stalks, outer leaves removed. White part only.
2.5 cm galangal, peeled and finely chopped
1 t kaffir lime leaves, finely chopped
10 small, fresh red chillies
4 garlic cloves, chopped. (Peeling optional)
3 Thai shallots, peeled and chopped
5 coriander roots, scraped and chopped
2 t shrimp paste
1 t coriander seeds, dry roasted

  1. Pound the first 4 ingredients in a mortar until they form a paste
  2. Add the remaining ingredients and continue pounding until smooth.

Alternatively, use the blender or mincer method. See Curry Paste The Basics for details.


To store, put in an airtight jar. The paste will keep for a couple of weeks in the fridge, and a couple of months in the freezer.


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