Thai Red Curry Paste Recipe
User Reviews
4.9
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Prep Time
10 mins
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Total Time
10 mins
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Servings
16 tablespoons
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Calories
39 kcal
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Course
Condiments
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Cuisine
Thai
Thai Red Curry Paste Recipe
Description
The recipe starts by removing seeds and membranes from dried chili de arbol and guajillo peppers, then soaking them in hot water to soften. Fresh shallots, ginger, lemongrass, cilantro stems, garlic, lime zest, salt, fish sauce, and black peppercorns are combined in a food processor. Pulsing and scraping continue until a smooth paste develops, forming the core red curry paste.
This paste is notable for combining spicy chilies with aromatic herbs and fermented fish flavor, lending complexity to curries. The inclusion of ginger substitutes for galangal when unavailable, maintaining aromatic balance. Lime zest adds brightness.
Once made, the curry paste can be stored in a sealed container in the refrigerator for up to one week or frozen for up to three months, providing a convenient homemade component to Thai cooking.
The recipe provides guidance on chili heat level and ingredient substitutions, noting the difference between chili types and the purpose of fish sauce over fermented fish paste substitutes. It yields about 1 cup (16 tablespoons) of curry paste.
Ingredients
- 5-20 chili de arbol pepper see notes, dried
- 5 guajillo pepper see notes
- 1 cup shallot chopped
- ¼ cup lemongrass white parts only or lemongrass paste, chopped
- ¼ cup cilantro stems
- 2 tablespoons ginger see notes, chopped
- 2 teaspoons salt sea salt
- 2 teaspoons fish sauce see notes
- 1 teaspoon black peppercorns whole
- 10 cloves garlic
- lime zest from 1
Instructions
- Remove the stems, seeds, and membranes from the chili peppers - both chili de arbol and guajillo chilis. Soak the chilis in hot tap water for 20 minutes.
- Place all the ingredients into a medium-sized food processor.
- Pulse to combine, then scrape the sides of the food processor and continue pulsing/ scraping until a paste forms.
- Transfer the curry paste to a clean glass jar and store it in your fridge for up to 1 week or your freezer for up to 3 months.
Notes
- Adjust chili count for heat: 1-2 for mild, 5 medium, 10 hot, up to 20 very hot levels.
- Guajillo chilis add flavor with moderate spice; prik yuak chilis are a common Thai alternative.
- Ginger replaces galangal, which may be hard to find outside large cities.
- Use tender lemongrass white parts or lemongrass paste; discard tough outer leaves or use them for stock.
- Makrut (kaffir) lime zest is ideal but regular lime zest works well if unavailable.
- Fish sauce substitutes fermented fish paste and is more accessible; the latter provides more authentic flavor.
- This recipe yields about one cup of curry paste and can be refrigerated for one week or frozen for three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16tablespoons
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 1 serving = ¼ cup | |
| Calories | 39kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 355mg | 15% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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