Go Back
Homemade red curry paste
Print Recipe

Homemade Red Curry Paste

You can make DIY Thai red curry just to your liking - but you'll need all the ingredients first. Learn how to use homemade red curry paste in a flavorful chicken recipe!
Prep Time30 minutes

Equipment

  • mortar and pestle
  • small skillet

Ingredients

  • 8 Dried red chilies (such as red spur, guajillo or Thai chili)*
  • 3 teaspoon White peppercorns
  • 1 teaspoon Cumin seeds
  • 5-7 Garlic cloves
  • 1 Tablespoon Chopped cilantro stems
  • 4-5 inches Lemon grass (sliced)
  • 2 Medium-size shallots
  • ½ Lime zest
  • ¼ - 1 teaspoon Shrimp paste
  • galangal (thumbsize piece)
  • salt (to taste)

Instructions

  • Heat a skillet to medium heat. Toast coriander, white pepper and cumin for 3 - 4 minutes until fragrant.
  • Place the toasted coriander, white pepper and cumin in a mortar and grind into a paste.
  • Add chilies on top and grind again into a paste, about 5 - 10 minutes. Add salt to taste, about ¼ teaspoon. If the mixture is too dry add a bit of water, a few drops at a time.
  • Next, rough chop the garlic and shallots. Add the garlic, shallots, lemongrass, cilantro stems, lime zest and (optional) galangal and grind again into a paste. You may need to grind your ingredients for 10 minutes or so.
  • Finally, once your mixture looks like tomato paste, add some shrimp paste, a little bit at a time, to taste. Store your red curry for up to two weeks in the refrigerator.