Red Curry Paste

    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.

    1 person made this

    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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