Red Thai Curry Paste recipe

This simple red Thai curry paste recipe is perfect for using as a base to red Thai curries. This recipe makes 8 tbsp. of curry paste.


  • 4 shallots
  • 4 garlic cloves
  • 4 stems lemongrass
  • 4 red chillies
  • 4 level tsp. coriander seeds
  • Juice and zest of two limes
  • 1 1/2 tbsp. paprika
  • 2 level tsp. cumin seeds
  • 1 tbsp. minced ginger root


  1. Slice the chillies in half lengthways. Remove the seeds using the back of your knife, then chop the flesh. Place into a food processer with the garlic cloves, lemongrass, shallots, lime juice and zest, paprika and ginger root. It may be helpful to wear gloves when you handle the chillies.

  2. Toast the coriander seeds and cumin seeds in a dry frying pan until fragrant. Once toasted, tip them into a pestle and mortar and crush. When they resemble powder, add to the food processor.

  3. Blend all ingredients together. Mixture will keep for 2 months in the freezer.

Use bottle lime juice if you haven't got any fresh limes and just skip the zest. The flavour will be just as good. Recipe makes roughly 4 servings.

Author: Laura Young.

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Published: January 11, 2012