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Red Curry Paste

Course Side Dish
Cuisine Thai
Keyword red curry paste
Calories 52 kcal


  • 2-3 dried red chile peppers soaked in water for at least 30 minutes with seeds removed (more peppers = more spicy)
  • 1 teaspoon toasted cumin
  • 1 teaspoon toasted coriander
  • 3 cloves minced garlic
  • 1 teaspoon finely chopped ginger root
  • 2 teaspoons finely chopped fresh or dried galangal root
  • 2 tablespoons finely chopped lemongrass
  • 2 tablespoons finely chopped shallots


  1. Crush all the curry paste ingredients together with a rough stone mortar and pestle until a smooth paste forms, or blend all the ingredients together in a food processor. Cover and set aside.

Recipe Notes

I recommend doubling or tripling the curry paste recipes, then scooping the paste out in little tablespoon heaps on a baking sheet and freezing it, then dumping the little frozen tablespoon servings into a freezer-safe ziplock bag and keeping the bag in the freezer so you have it on hand in pre-measured tablespoon servings for a good long while. Also, to toast the coriander and cumin, place them in a small frying pan over medium heat for about 1 minute until fragrant, then remove from heat.

Nutrition Facts
Red Curry Paste
Amount Per Serving
Calories 52
% Daily Value*
Sodium 9mg0%
Potassium 210mg6%
Carbohydrates 11g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 265IU5%
Vitamin C 4.4mg5%
Calcium 35mg4%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.