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Thai Red Curry Paste

A fragrant, from-scratch Thai red curry paste with lemongrass, galangal, and chilies. Makes enough for one large curry.
Print Recipe
Prep Time 20 minutes
Servings: 1 batch
Course: Main Course
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 1 shallot or 1/4 cup purple onion, chopped
  • 1 stalk lemongrass minced, or 2 tbsp frozen prepared lemongrass
  • 1-2 red chilies or 1/2 to 1 tsp cayenne, or 1-2 tsp Thai chili sauce
  • 4 cloves garlic
  • 1 thumb-size piece galangal or ginger sliced
  • 2 tbsp tomato ketchup
  • 1/2 tbsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground white pepper
  • 3 tbsp fish sauce or 2 tbsp soy sauce plus salt for vegetarian
  • 1 tsp shrimp paste omit if vegetarian
  • 1 tsp sugar
  • 1 1/2-2 tbsp chili powder
  • 1/4 can good-quality coconut milk or just enough to keep the blades turning
  • 2 tbsp fresh-squeezed lime juice
  • 1/2 tsp cinnamon optional, or add 1 cinnamon stick to the curry pot

Method
 

  1. Place all the ingredients in a food processor or blender and process well into a fragrant red curry paste. (It will taste very strong at this point.)
  2. To use immediately, fry the paste in a little oil to release the flavors before adding your choice of meat, tofu, or vegetables.
  3. Add a can of coconut milk to create the curry sauce; add 1/2 cup good chicken or vegetable stock if more sauce is desired.
  4. Add the leftover upper lemongrass stalk as it cooks for more flavor (along with a cinnamon stick and 2 to 3 kaffir lime leaves, if desired).
  5. Before serving, taste: if not salty or flavorful enough, add more fish sauce or salt; if too salty, add a squeeze of lime; if too sour, add a little sugar; if too spicy, add more coconut milk or stock. Sprinkle with fresh coriander and/or basil.

Notes

Store in an airtight container in the fridge up to 1 week; freeze thereafter. If using Thai or Asian chili powder rather than supermarket chili powder, reduce the amount to a few teaspoons or the paste will be far too spicy.