Red Curry Paste (Krueng Gaeng Peht)

Recipe by Renegade Chef
READY IN: 30mins
YIELD: 1 cup




  • Stem the chilies and shake out and discard most of the seeds. Chop them coarsely and place in a small bowl with warm water to cover. Soak 20 minutes.
  • Meanwhile, dry-fry the coriander and the cumin seeds 3 - 5 minutes each over medium heat.
  • Combine the roasted seeds with the peppercorns and grind to powder. Set aside.
  • Chop lemongrass stalks and add to mortar.
  • Add the cilantro, galanga/ginger, and lime peel. Pound. Add garlic and shallot and continue pounding until a paste forms.
  • Drain the chilies and add them to the mortar. After they are ground, add the spices, shrimp paste, and salt, and continue grinding until you achieve a smooth paste.
  • Refrigerate in a tightly covered glass jar; keeps up to one month.