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Thai red curry paste

Name: Thai red curry paste
Yield: Makes one jar
Cuisine: Thai recipes
Ingredients: 2 tsp each cumin and coriander seeds; 4 red bird’s eye chillies, roughly chopped; 1 tbsp paprika; 3 lemongrass stalks, roughly chopped; 4cm piece fresh galangal or ginger, chopped; 6 fresh kaffir lime leaves or the finely grated zest of 1 lime; 2 shallots, chopped; 5 garlic cloves, chopped; Stalks from 80g bunch fresh coriander; 2 tbsp each fish sauce and sunflower oil

Published: 31 Aug 06
Updated: 4 Mar 25

Nothing packs in the flavour like a home-made Thai curry paste. This spicy recipe will knock your socks off.

Easy
September 2006

Test kitchen approved

Makes one jar
Ready in 10 min

Nothing packs in the flavour like a home-made Thai curry paste. This spicy recipe will knock your socks off.

Nutrition: per serving

Calories: 32kcals
Fat: 2.8g (0.3g saturated)
Protein: 1.1g
Carbohydrates: 1.8g (0.9g sugar)
Salt: 0.6g

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Ingredients

2 tsp each cumin and coriander seeds
4 red bird’s eye chillies, roughly chopped
1 tbsp paprika
3 lemongrass stalks, roughly chopped
4cm piece fresh galangal or ginger, chopped
6 fresh kaffir lime leaves or the finely grated zest of 1 lime
2 shallots, chopped
5 garlic cloves, chopped
Stalks from 80g bunch fresh coriander
2 tbsp each fish sauce and sunflower oil

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Method

In a pestle and mortar, grind the cumin and coriander seeds to a powder. Transfer to a small food processor.
Add the remaining ingredients and whizz to a smooth, thick paste.