Thai Red Curry Paste

May 12, 2016 0 Comments

Thai Red Curry Paste

This is my go to recipe that I like to make every couple of months. You can make it in bulk and keep in the freezer to add to curries, soups, marinades, or to spice up an Asian dish.

Thai Red Curry Paste

Prep Time: 10 Mins | Total Time: 20 Minutes | Recipe makes: 400-500g (8 -10 serves)


2 tbs coriander seeds
8 long red chillies, roughly chopped
4 cm cupe ginger, peeled
2 tbs ground paprika
8 garlic cloves
zest and juice of 4 limes
4 stalks fresh lemon grass, white part only, roughly chopped
100g peanut oil


  1. Using a mortar and pestle mill the coriander seeds to release their flavour.
  2. Add all remaining ingredients, except il and chop until a paste consistency is achieved. scrape down the sides of bowl and repeat chopping as required.
  3. On a slower speed add the oil slowly and all to triple through, mixing until it has just mixed through.
  4. Use straight away or place into a jar and refrigerate for up to 2-3 weeks.

Tip: Divide mixture into ice cube trans and freeze for ready to use portions.


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