Red Curry Paste

Red Curry Paste


1 person made this

Nothing beats homemade red curry paste for making a delicious Thai curry. This paste can be used immediately but also keeps in the fridge for up to 4 months.

Serves: 3 

  • 2 tablespoons garlic, minced
  • 1 tablespoon lemongrass, minced
  • 1 teaspoon lime zest
  • 100g galangal, minced
  • 2 teaspoons coriander stems, minced
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons turmeric
  • 3 tablespoons onion shallots, diced
  • 5 dried red chillies, soaked in hot water
  • 2 teaspoons shrimp paste (or salt)

Preparation:15min  ›  Ready in:15min 

  1. In a small food processor, or mortar and pestle if you have one, combine the garlic, lemongrass, lime zest, galangal and coriander. Process into a paste.
  2. Add the ginger, turmeric and shallots then process again. Finally add the soaked chillies and shrimp paste and process until smooth.

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