Easy Thai Curry Paste

    15 minutes

    This is a a Thai curry paste recipe used to make Chiang Mai style curry. It's traditionally made in a mortar and pestle but a food processor is faster!


    New South Wales, Australia
    1 person made this

    Serves: 3 

    • 10 dried red chillies
    • 2 tablespoons garlic, finely diced
    • 2 tablespoons lemongrass, finely diced
    • 1/2 tablespoons galangal, finely diced
    • 1 teaspoon lime zest
    • 5 coriander stems, chopped
    • 5 tablespoons onion shallots, finely diced
    • 1 teaspoon shrimp paste

    Preparation:15min  ›  Ready in:15min 

    1. Soak the dried chillies in hot water for about 10 minutes or until softened.
    2. Place the garlic, lemongrass, galangal, lime zest and coriander stems into a mortar and pestle and pound into a paste (alternatively, use a food processor).
    3. Add the shallots and soaked chillies and pound or process into a paste. Finally add the shrimp paste and process until smooth.

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