thai red curry paste recipe
The Best thai red curry paste recipe
I started making my own Thai red curry paste because the jars at the store never tasted like the curry I wanted. Most of them lean heavy on salt and light on the lemongrass and galangal that give red curry its actual flavor. Making it at home takes about 20 minutes in a food processor, and one batch fills a small jar with enough left over to freeze for later. I keep dried chiles in the pantry now so I can make it whenever I need it.
My kids eat this curry, which surprised me at first. I cut back on the chiles for their portion and add extra coconut milk, and they spoon it over rice without a single complaint. My husband likes his hot, so I keep a small dish of the full strength paste on the table and let him add more to his own bowl. That kind of flexibility is why this paste earns permanent space in my kitchen. It works for a Tuesday dinner and it holds up when we have people over.
The paste is built from whole ingredients: dried chiles, garlic, shallots, lemongrass, galangal, lime zest, and a short list of spices. There is no added sugar and nothing artificial, and I decide how much salt goes in. That means I can use it several times a week without feeling like I am cutting corners. I usually make a batch on Sunday and cook with it through the week, and it has become one of the recipes I reach for most.
Homemade Thai Red Curry Paste
A fragrant homemade Thai red curry paste built from soaked dried chilies, shallots, garlic, lemongrass, galangal, and toasted spices. Make a batch once and use it as the flavor base for curries, soups, and stir-fries.
🥘Ingredients
Dried Chilies and Aromatics
Spices and Seasoning
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Homemade Thai Red Curry Paste Works
I keep this thai red curry paste in my fridge because it turns a regular weeknight into something my whole family actually sits down for. It works for any occasion, from a quick dinner to a big family gathering where I need something that feeds a crowd without a lot of fuss. Make a batch once and you have a base that handles everything else.
❓ Frequently Asked Questions About Thai Red Curry Paste
1. Can I make Thai red curry paste less spicy?
Yes. The heat comes mostly from the dried red chilies, so start with half the amount and taste before adding more. Removing the seeds and membranes from the chilies also tames the burn while keeping the fruity, roasted flavor. The paste will still taste full and aromatic, just milder.
2. How long does homemade red curry paste keep?
Store it in a sealed jar in the refrigerator for about two to three weeks, covering the surface with a thin layer of oil to help it stay fresh. For longer storage, freeze it in tablespoon portions using an ice cube tray, then transfer the cubes to a freezer bag. Frozen paste holds well for around three months.
3. Can I use a blender instead of a mortar and pestle?
A blender or small food processor works, though you may need to add a splash of water or oil to get things moving. Scrape down the sides often so the mixture breaks down evenly. A mortar and pestle takes longer but releases more aroma from the fibrous ingredients like lemongrass and galangal, so use it if you have the time.
4. What can I substitute for shrimp paste?
Soy sauce, miso paste, or a fermented bean paste can stand in for shrimp paste if you need a vegetarian version, though the flavor will shift slightly. Use a small amount at first and adjust, since these substitutes are saltier. The paste will still be savory and rounded, just without that deep fermented funk.
5. How much paste should I use in a curry?
A good starting point is two to three tablespoons of paste per can of coconut milk, which serves about two to three people. Fry the paste in the thick coconut cream first until it smells fragrant and the oil separates, then add the rest of the liquid. Adjust the amount up or down depending on how bold you want the finished dish.
