Red thai curry paste

  • 20 mins preparation
  • 1 min cooking
  • Makes 1 Cup
  • Print


  • 1/2 cup dried red chillies
  • 10 gram shrimp paste
  • 1 tablespoon coriander seeds
  • 1/2 cup peeled, chopped shallots
  • 1/2 cup peeled, chopped garlic gloves
  • 1/4 cup lemon grass, white stem, chopped
  • 1/4 cup coriander, roots and stem, chopped
  • 2 tablespoon ginger, peeled, chopped
  • 6 birds eye chillies, chopped
  • 2 kaffir lime leaves, chopped


  • 1
    Place dried chillies in a small bowl and cover with boiling water. Set aside 15 minutes to soften.
  • 2
    Meanwhile, wrap shrimp paste in foil to make a flat parcel. Place in a small, hot frying pan with coriander seeds. Cook for 30 seconds to 1 minute to toast and bring out flavour. Allow paste to cool.
  • 3
    Pound seeds well using a mortar and pestle.
  • 4
    Drain chillies, reserving 1 tablespoon of water. Roughly chop
  • 5
    Remove foil from paste. Crumble into bowl of food processor with all other ingredients and reserved water. Process to a smooth paste.
  • 6
    Transfer to a sterilised airtight jar.


To make a simple Thai chicken curry; heat a little oil in a saucepan on medium. Sauté 1/4 cup curry paste for 1-2 minutes, stirring frequently. Add 500g sliced chicken thigh, cooking for 3-4 minutes to brown all over. Add 400ml can of coconut milk and bring to a simmer. Add 2 cups of stir-fry vegetables and simmer 8-10 minutes. Season with fish sauce, lime juice and brown sugar. Serve with steamed rice.

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