Total Time
Prep 20 mins
Cook 0 mins

A Curry paste recipe I learned at a cooking course in Thailand

Ingredients Nutrition


  1. Using mortar and pestle or grinder blend all the ingredients together until they form a smooth paste.
  2. You should have about 6 tablespoons.


Most Helpful

Oh baby that was good. Beads of sweat are still running down my brow, and Raul is sprawled exhausted and satisfied on the sofa. I had to settle for ginger and anchovy for galangal and shrimp paste, but with my taste buds peeled off and left sizzling on the side of my plate I have no complaints about having to talk funny for the next day or two.

Jeff #631750 May 17, 2009

Excellent! I made this to use in Thai Fish Cakes #41313 and then also used it for Thai Red Beef Curry #124320. I didn't have any coriander or cumin powder so used seeds. Great flavour and will definitely make again.

Fairy Nuff February 11, 2006

I made half of one recipe of this curry paste to use in Pumpkin Curry recipe #108578 by Zee Merchant. As I had all the ingredients, I didn't make any changes. I used the 2 tablespoons curry paste called for in the recipe, and have a little leftover, which I will keep in the freezer until I need it. Thank you very much for posting this recipe.

mianbao April 09, 2005

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