Thai Red Curry Paste : Recipe


7                            Large dried long red chillies, thinly sliced and deseeded
½ teaspoon          Sea salt
2 tablespoons       Lemongrass ( purple part only), sliced thinly and chopped
2½ tablespoons    Garlic, peeled and chopped
1 teaspoon            Galangal – Thai Ginger, finely chopped
½ teaspoon           Kaffir lime rind or leaves, finely chopped
1 tablespoon         Purple shallots or red onion, peeled and chopped
1 teaspoon            Gapi – Thai Shrimp paste, Cock brand


  1. Soak the large dried chillies in warm water for 10 minutes or until they have softened. Squeeze the chillies to remove any excess water.
  2. Pound the chillies and the teaspoon of salt in a mortar and pestle until a paste is formed.
  3. After the base of the red curry paste has formed, add the ingredients from the list above to the mortar, one at a time, working your way down to the shrimp paste.
  4. Pound until smooth, or until your arms say no more.

Makes:  ½ cup
Cooking time : 20 minutes
Storage: Pack the left over paste into an ice cube tray and store in the freezer for future use.

5 replies »

    • Definitely a great use of your time, I use the left over for stir fries and in Thai fish cakes as well. So delicious 🙂

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