Total time
70 min
Servings
8
Calories
31.6
Category
Sauces & Condiments
Discover the authentic taste of Thailand with this homemade Red Curry Paste recipe. Bursting with aromatic herbs and spices, this versatile paste is a cornerstone of Thai cuisine, perfect for curries, soups, and marinades. Made from scratch with fresh lemongrass, galangal, and a blend of spices, it offers a vibrant, no-cook solution for busy home cooks. Whether you're preserving summer's bounty or seeking a quick flavor boost, this easy canning-friendly recipe yields a smooth, spicy paste that elevates any dish. Ready in under 4 hours with simple steps, it's a must-try for Asian food lovers.
Ingredients
Makes 8 servings
- 10 -12 garlic cloves
- 5 fresh lemongrass
- 1 galangal
- 3 ginger
- 1 lime rind
- 6 -8 fresh ground white pepper
- 1/4 shrimp paste
- 1/2 anchovy
- 1/2 ground cumin
- 2 ground coriander
- red paprika
Method
Soak the chillies in 5 tablespoons hot water for 1-2 hours. (You could also put them in a microwave oven for 2-3 minutes and then let them sit for 20-30 minutes).
Put the chillies together with their soaking liquid, into a blender, along with all the remaining ingredients in the order listed.
Blend, pushing down with a rubber spatula as many times as necessary, until you have a smooth paste.
What you do not use immediately should be refrigerated or frozen.
Cook's notes
- Soak dried chillies in hot water for 1-2 hours or microwave for 2-3 minutes to rehydrate quickly, ensuring a smooth paste.
- Use fresh lemongrass and galangal for the most authentic flavor; slice them thinly before blending to ease processing.
- Push down ingredients with a rubber spatula while blending to achieve a uniform, silky consistency without overworking the motor.
- Refrigerate or freeze unused paste in small portions for up to 3 months; thaw as needed for instant curry base.
Easy swaps
- Instead of fresh galangal, use 1 tablespoon dried galangal (rehydrated in warm water)
- Instead of shrimp paste, use 1 tablespoon miso paste (for vegan version)
- Instead of anchovy, use 1 teaspoon fish sauce or extra salt
- Instead of red paprika, use 1 tablespoon tomato paste or red bell pepper (roasted)
Frequently asked
Can I use dried galangal instead of fresh?
Yes, rehydrate dried galangal in warm water for 30 minutes before blending.
How spicy is this red curry paste?
Spice level depends on the chillies used; adjust by reducing or adding more dried red chilies.
Is this paste vegan?
Not as written due to shrimp paste and anchovy, but you can substitute with miso and salt.
Can I can this paste for long-term storage?
Yes, follow standard pressure canning guidelines for low-acid pastes, or freeze for safety.
What dishes can I make with this paste?
Use it in Thai red curry, coconut soup, stir-fries, or as a marinade for meats and tofu.
