Thai Red Curry Paste
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Thai Red Curry Paste Recipe

It is extremely simple to make a flavoursome thai red curry paste at home. Learn how to make red curry paste in a few simple steps. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: Indian
Keyword: curry paste, red curry paste, thai curry
Servings: 1 Cup
Author: Hina Gujral


  • 10 - 12 dry red chilies
  • 5 - 6 cloves of garlic
  • an inch piece of Galangal or ginger
  • 1/2 tsp peppercorns
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 stalk of lemongrass white part only, chopped
  • Juice of 1 lemon or kaffir lime
  • 1/4 tsp rind of lemon or kaffir lime
  • 2 tbsp fresh coriander stalks chopped
  • 5 - 6 Thai bird's eye chilies or regular small red chilies
  • Salt to taste
  • 2 tsp shrimp paste optional


  • To make the Thai Red Curry Paste, first soak the dried red chillies in warm water until softened, about 15 minutes or so. Once soaked, strain and set aside.
  • In a small skillet, roast the coriander seeds, cumin seeds and peppercorns for a few minutes until fragrant. Turn off the heat and allow it to cool.
  • In a grinder, finely grind all the ingredients into a smooth paste adding a few tablespoons of water whenever required. The red curry paste should be thick and not watery.
  • Store in a clean airtight container in the fridge.
  • Make sure to use clean spoon to scoop out the paste.