5 from 15 votes
Easy Thai Red Curry Paste (Prik Gaeng Ped Recipe)
This Thai Red Curry Paste recipe blends dried chiles de arbol, white peppercorns, galangal, lemongrass, shallot, garlic, cilantro roots, kaffir lime zest, shrimp paste, and salt into a smooth, aromatic paste. It forms the flavorful foundation for red curry dishes, imparting a balanced heat and fragrant complexity. Making the paste by soaking, grinding, and combining these fresh and dried ingredients results in an authentic Thai spice base ready for use in various curries.
Prep Time
10 mins
Additional Time
30 mins
Total Time
40 mins
Servings:
12
Calories:
15 kcal
Course:
Condiments
Cuisine:
Thai
Ingredients
- 30 dried chiles de arbol
- 20 white peppercorns , or black
- 1 tablespoon galangal or ginger, finely diced
- 2 lemongrass tough outer leaves and base removed, then finely sliced, stalks
- ¼ cup shallot about 1 small shallot, finely diced
- 6 cloves garlic , peeled
- 1 tablespoon Cilantro roots or stems, sliced
- 2 teaspoons makrut lime zest finely grated
- 2 teaspoons shrimp paste
- 1 teaspoon salt
Instructions
- Destem the chillies, break them in two, and shake out as many seeds and membranes as possible – this reduces the spiciness and makes it easier to blend. Place the chillies in a heat-proof bowl and cover with boiling water. Leave to soak for 30 minutes.
- Add the peppercorns to a small food processor or spice grinder and pulse until coarsely ground.
- Add the diced galangal and sliced lemongrass. Blitz until you have a fibrous yet homogeneous blend, scraping down the sides as needed.
- Add the diced shallot, garlic, and cilantro root (or stem). Blitz until you have a wet, mostly smooth, paste. Stop to scrape down the sides and mix as needed.
- Drain the chillies and add them to the grinder – in batches if needed. Blitz until you have a smooth, bright red paste.
- Add the remaining ingredients and blend into a smooth, thick red paste.
- Refrigerate the curry paste in an airtight container for up to 5 days or freeze in portions for up to 3 months.
Cup of Yum
Notes
- Select dried chiles according to desired spiciness, such as chile de arbol or guajillo for milder flavor.
- Fresh galangal is preferred; substitute with fresh ginger if necessary.
- Kaffir lime zest contributes distinctive aroma typical in Thai cuisine.
- Using a small food processor or spice grinder eases preparation compared to a mortar and pestle.
- The paste can be kept refrigerated for up to 5 days or frozen in portions up to 3 months.
- To make a full curry, stir-fry the paste in oil, add coconut milk, fish sauce, and palm sugar, then cook with your choice of vegetables or meats.
Nutrition Information
Serving
12.5g
Calories
15kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Saturated Fat
0.02g
(0%)
Polyunsaturated Fat
0.1g
(1%)
Monounsaturated Fat
0.01g
(0%)
Cholesterol
10mg
(3%)
Sodium
225mg
(9%)
Potassium
55mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
444IU
(9%)
Vitamin C
1mg
(1%)
Calcium
9mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 15
% Daily Value*
| Serving | 12.5g | |
| Calories | 15kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.02g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Cholesterol | 10mg | 3% |
| Sodium | 225mg | 9% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 444IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.