Red Curry Paste


November 27, 2018



1tspcumin seeds
2tspcoriander seeds
1/2tspblack peppercorns
10whole red chilies (dry, large, roasted, seeded & chopped)
1stalklemongrass (finely chopped)
1/4kaffir lime rind (finely chopped)
6coriander roots or stems (finely chopped)
2shallots (finely chopped)
4clovesgarlic (crushed)
2tspshrimp paste
8red birdseye chilies (seeded)


  • Place cumin, coriander and peppercorns in a small frying pan and dry roast over medium heat for 2 minutes or until fragrant. Remove from heat and cool to room temperature.

  • Squeeze out the water from chili peppers. Pound the chili peppers and salt. Salt acts like pebbles, breaking up chili pepper into small pieces. Pound the chili peppers into paste.

  • Add lemongrass and galangal into the mortar. Grind them into rough fibers.

  • Add garlic, kaffir lime zest and cilantro roots next. Pound the mixture into a paste.

  • Leave the shallots for second last. Once when shallots are added, the juice in shallots makes it slippery to grind other ingredients effectively. Pound until the mixture turns into a fine paste so that you can’t recognise individual ingredients.

  • Add shrimp paste. Pound to mix it in the paste.


Paste will keep, covered in the refrigerator for up to 1 week, or frozen for 1 month.

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