Thai Red Curry Paste
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
2 cups
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Calories
142 kcal
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Course
Condiments
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Cuisine
Thai
Thai Red Curry Paste
Description
The Thai Red Curry Paste recipe features small dried red chiles soaked briefly to soften, then combined with aromatic ingredients: garlic, lemongrass (only the tender white and light green parts), shallots, peeled ginger, pungent shrimp paste, and kaffir lime leaves. These components are pulsed and blended with small amounts of water until they form a thick, cohesive paste. The resulting mixture is richly aromatic with layers of heat, citrus, and umami.
This versatile paste serves as the base for many traditional Thai red curry recipes, imparting familiar heat from the chiles and depth from the shrimp paste and herbs. Fresh preparation allows control over intensity and freshness compared to store-bought versions.
The paste can be stored refrigerated in an airtight container for up to five days, or frozen in small cubes up to two months, ensuring easy portioning for future dishes. The note suggests specific chile varieties used for authentic flavor, though substitutions may be made depending on availability.
Ingredients
- 40 dried red chiles See Note 1, small
- 4 cloves garlic
- 3 lemongrass stalks
- 2 shallot ends cut and outer skin removed
- 6 inch ginger peeled and chopped into 3 pieces, fresh
- 2 tbsp shrimp paste
- 6 leaves kaffir lime
- 1/4 cup water
Instructions
- Soften the chiles in a bowl with hot water for 3 minutes. Trim the root end and tough outer leaves off the lemongrass stalk. Use only the white part and a little of the green. Cut in half.
- In a food processor add the drained chiles, garlic, lemongrass, shallots, ginger, shrimp paste, kaffir lime leaves. Pulse until broken down and add then blitz adding a tablespoon of water at a time until a thick paste forms. You don't need all, but you might.
- Store in an airtight container in the refrigerator for 5 days or freeze in cubes and store in a plastic bag for up to 2 months.
Notes
- Use small dried chiles like Tien Tsin or Chiles de Arbol for authentic heat and flavor.
- Only the white and light green parts of lemongrass stalks are used to keep the paste smooth and flavorful.
- Store the paste in an airtight container refrigerated up to 5 days or freeze in cubes for up to 2 months.
- Adjust water quantity when blending to achieve desired paste consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 14g | 28% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 171mg | 57% |
| Sodium | 546mg | 23% |
| Potassium | 436mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2651IU | 53% |
| Vitamin C | 8mg | 9% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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