I love cooking Thai food!  If you have some of the prep work done, like having homemade Thai Red Curry Paste ready and on hand, Thai cooking can be fast, super easy and absolutely divine.

This Thai Red Curry Paste recipe is easy to make from scratch. You’ll never buy packaged curry pastes again once you try this recipe. Homemade curry paste makes tastier curries, and they have a long shelf life too. You can store it in an airtight glass container for up to 1 month or freeze in a freezer safe zip-lock up to 1 year. This recipe makes 2 – 3 batches of curry for 4.

I made 2 jars of this Thai Red Curry Paste before my trip to India & took it along.  I wanted to make Thai Red Curry for my parents & In-laws. Thai flavors are so similar to Indian cuisine with a copious amount of red chili, ginger, coconut milk; I was sure they would love it. They absolutely enjoyed the flavors of the Thai Red Curry.

This recipe is super easy  – simply soak the dried chilies in warm water to soften them up, then grind all of the ingredients into a paste using either a blender or food processor. The traditional way to make this Thai paste is by pounding all the ingredients by hand using a mortal and pestle. But it does definitely take a lot of work.

Here’s how you can make it:

---

Ingredients:

• 20 dried red chili
• 1 cup hot water
• 1 tbsp heaping galangal (Substitute with ginger)
• 1/2 cup shallot, chopped
• 2 lemongrass, chopped
• 2 tbsp cilantro stems, chopped
• 1/4 cup garlic, chopped
• 4 or to taste red Thai chili, chopped (substitute with green chili)
•  5 lime leaves ( substitute with lime peel)
• 1 tsp whole black peppercorns
• 1 tsp salt
• 1/2 tbsp paprika

Method: 

• Chop all the ingredients.

• Soak  Dried Red Chilies in 1 cup hot water for approx 1/2 hour.
• Remove the soaked chilies from the water and remove the seeds.
• Add all the ingredients into a blender with 2 tbsp water to help the grinding process.
• Grind all of the ingredients into a smooth paste.

• Store it in an airtight glass container for up to 1 month or freeze up to 1 year.

After I made this curry paste, I used it to make Mango Thai  Red Curry.

---

 Thai Red Curry Paste

This Thai Red Curry Paste recipe is easy to make from scratch. You’ll never buy packaged curry pastes again once you try this recipe.

---

Yield: 2-3 batches of curry for 4.    Difficulty:  Easy

---

Ingredients:

• 20 dried red chili
• 1 cup hot water
• 1 tbsp heaping galangal (Substitute with ginger)
• 1/2 cup shallot, chopped
• 2 lemongrass, chopped
• 2 tbsp cilantro stems, chopped
• 1/4 cup garlic, chopped
• 4 or to taste red Thai chili, chopped (substitute with green chili)
•  5 lime leaves ( substitute with lime peel)
• 1 tsp whole black peppercorns
• 1 tsp salt
• 1/2 tbsp paprika

Method: 

• Chop all the ingredients.
• Soak  Dried Red Chilies in 1 cup hot water for approx 1/2 hour.
• Remove the soaked chilies from the water and remove the seeds.
• Add all the ingredients into a blender with 2 tbsp water to help the grinding process.
• Grind all of the ingredients into a smooth paste.
• Store it in an airtight glass container for up to 1 month or freeze up to 1 year.

---

Pin it 

Follow the Mint Thief on Instagram

Follow the Mint Thief on Facebook