Thai Red Curry Paste

Recipe by Sharon123
READY IN: 20mins
YIELD: 1 batch


  • 3
    shallots, sliced (or scallion if shallots not available)
  • 1
    stalk lemongrass (or 2 tsp. lemon zest)
  • 1 -3
    red chilies (more or less-depending on how spicy you like it) or 1 -3 teaspoon thai red chili sauce
  • 2
    inches slice gingerroot, peeled and sliced thin (may be substituted with galangal)
  • 14
    teaspoon black pepper
  • 1
    teaspoon ground cumin
  • 2
    tablespoons coriander seeds, ground with pestle & mortar (or a coffee grinder)
  • 3
    tablespoons fish sauce (available at Asian grocers, or vegetarian 'fish' sauce or soy sauce if unavailable)
  • 12
    teaspoon lime zest (or 1 kaffir lime leaf)
  • 1
    teaspoon sugar
  • 1 12
    tablespoons chili powder
  • 13
    cup coconut milk (or more, enough to keep the blades turning)


  • Place all ingredients in a food processor or blender and process well.
  • To use immediately, fry the paste in some oil to release flavors before adding meat, tofu or wheat gluten, or vegetables.
  • Add more coconut milk, as desired. Include the leftover pieces of lemongrass(if using) in your cooking pot - this will add more flavor to the curry.
  • Before serving, always do a taste test. If not salty enough, add more fish sauce (or vegetarian fish sauce, or soy sauce). If too salty, add a squeeze of lime juice. If too sour, add a little more sugar. If too spicy, add more coconut milk or a little plain yogurt.
  • When serving, sprinkle fresh coriander and/or ground nuts over the curry.
  • Store paste in an airtight container in the refrigerator for up to 2 weeks (or longer - the spices will help to preserve it).