Sunday, September 20, 2015


Thai red curry paste is very easy to make and home made is always better than the store bought ones which have preservatives. The chilli level can be adjusted to your liking. If you want it a bit milder you can add a little tomato puree. Traditionally this paste is made in a pestle and mortar but if you don't have you can use a food processor.

Fresh red chillies ... 8 -10
Lemon grass ........ 1 stalk (use the white part)
Kaffir lime leaves .... 2-3
Coriander stems ....... 1/4 cup (chopped)
Shallots ........... few
Galangal ............ 1 inch piece
Garlic ................ 1 pod
Lemon juice ..... 1-2 tbsps
Coriander seeds .... 1 tbsp
Black or white pepper corns ... 1 tsp
Shrimp paste ........ 1 tsp
Salt .... 1/4 tsp

1. Dry roast the coriander seeds.
2. Peel the shallots, garlic, galangal and cut into small pieces.
3. Chop the, kaffir lime leaves, lemon grass and coriander stems.
4. Grind all the ingredients to a smooth paste.

Note: You may add a little coconut milk to make the grinding easy. If you want to store the curry paste saute it in oil. Add enough oil to cover the sauce to keep it good for a longer period.

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  1. Beautiful !!! Such an easy recipe . I am a hard core lover of thai food and looks like I got to try this soon . Can we make these in large batches and freeze them ?

  2. Shobha Aunty you are absolutely right homemade preservatives is always better than store one..very useful post..Thanks for sharing :)

    1. My pleasure Jolly.. I always prefer home made stuff :)

  3. I love spicy and I am learning so much from reading your blog lately about spices :-) I wanted to ask if you knew if galangal is available in the U.S. I haven't seen it before.

    1. Sandy you might find them in some Oriental / Chinese / Japanese stores..

  4. Very easy recipe. Thanks for posting. Hope it will taste very good..


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