Easy Thai Red Curry Paste

We’ve all had amazing Thai Curry at our favourite Thai restaurant and the aroma and flavours of it is simply addictive! I love how such a simple curry dish can have so many layers of complex flavours. I have used many pre-made paste in the local grocery stores. While they are okay and some of them taste pretty decent, nothing beats a homemade version of this delicious curry paste! Best of all, the recipe is very simple and can be adjusted to how spicy you like your curry! It is also dairy free, nut free and gluten free so almost everyone can enjoy it!

The Ingredients!

Let’s talk briefly about the ingredients in a Thai Red Curry Paste! I love how you can find all the ingredients in a regular grocery store, you don’t even need to venture out to an Asian grocery store! You can also make some substitutions if you can’t find certain ingredients. For the Thai chili, if you cannot find it, look for other types of red chili peppers, but just be cautious about what kind they are. There are red chili peppers that are extremely hot and doesn’t really work well with this recipe. I would stay away from the extreme hot peppers like scotch bonnets, Carolina reaper, and the Trinidad Moruga Scorpion. These guys are so hot, it will blow your brains out and also take away from the flavours of this curry). You can also just use green onions if you are unable to find shallots. And lastly, if you are able to find galangal, you can use that instead of ginger. Galangal is very similar to ginger but they are a little more citrus-y in flavour and are used very often in South Asian cooking. You would peel the galangal the same way as ginger.

Usage for Thai Red Curry Paste

There are so many ways to use Thai Red Curry Paste once you make it. I love to marinate my chicken (or veggies if you are a vegetarian) in the paste overnight. I cook it with some coconut milk and veggies and serve on top of rice. You can also use it in a soup to give it an extra kick or try my Thai Poached Cod recipe!

How to Store Thai Red Curry Paste

If you are planning to use the paste often, you can store it in an airtight container in the fridge for about a month. If you are not planning to use it for awhile, you can freeze them in ice cube trays and pop them into a freezer bag and use them as needed. You can keep the frozen paste in the freezer for over a year, if not longer!

Now let’s jump right into the recipe! Are you a fan of Thai Red Curry? What is your favourite Thai dish? Let me know in the comment section below!

Print Recipe
Easy Thai Red Curry Paste
thai red curry paste recipe
Prep Time 15 minutes
Servings
OZ
Ingredients
  • 4 shallots Peeled
  • 1 bunch green onions washed and ends cut off
  • 5 Thai chilis You can add more or less depending on how spicy you want it
  • 1 Large Red Pepper de-seeded
  • 1 stalk lemon grass Use the back of your knife and hit the lemon grass a few times to release aroma
  • 1 inch Ginger (peeled)
  • 5 cloves garlic (peeled) You can use more or less depending on how much you love garlic
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp black peppercorn
  • 1 tsp salt
  • 1 tsp coconut sugar
  • 1 TBSP lime juice
  • 1 tsp lime zest
  • 1 TBSP lemon juice
  • 2 TBSP olive oil MIght need a little more to make the perfect consistency
Prep Time 15 minutes
Servings
OZ
Ingredients
  • 4 shallots Peeled
  • 1 bunch green onions washed and ends cut off
  • 5 Thai chilis You can add more or less depending on how spicy you want it
  • 1 Large Red Pepper de-seeded
  • 1 stalk lemon grass Use the back of your knife and hit the lemon grass a few times to release aroma
  • 1 inch Ginger (peeled)
  • 5 cloves garlic (peeled) You can use more or less depending on how much you love garlic
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 tsp black peppercorn
  • 1 tsp salt
  • 1 tsp coconut sugar
  • 1 TBSP lime juice
  • 1 tsp lime zest
  • 1 TBSP lemon juice
  • 2 TBSP olive oil MIght need a little more to make the perfect consistency
thai red curry paste recipe
Instructions
  1. In a large blender, put all ingredients in and blend on until a paste is form. You may need to add more oil to get the right consistency. I like my paste more loose in my sauces so I usually add a little more oil to it.
Recipe Notes

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