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Thai Red Curry Paste [แกงเผ็ด]

This is the recipe for Thai red curry paste, to which you still have to add coconut milk when you actually use it. Once you get the hang of it you will never have to but the potted curry paste anymore. Just let me look around me and see if I see my boss, he won’t be happy when he finds out I am explaining how to make curry paste so you don’t have to buy from him anymore. Coast is clear. Of course, you could leave out the shrimp paste and make your own vegetarian Thai curry paste this way.


  • 10 dried red chillies (large)
  • 10 dried red bird eye chillies (small)
  • 30g laos galanga root, peeled and chopped
  • 3 lemongrass (bottom part only), chopped
  • 1 tsp kaffir lime zest
  • 20 white pepper corns
  • 1 tbsp coriander seeds
  • ½ tsp cumin seeds
  • 2 tsp trassi shrimp paste
  • 1 tbsp coriander root, chopped
  • 1 tsp salt
  • 100g small red onion shallots, sliced
  • 100g garlic, sliced


Soak the chillies, deseed if desired and roughly chop them up.

Dry roast the coriander and cumin seeds till they are fragrant.

Pound the dry spices finely in a dry stone mortar and set aside. Add the herbs a little at a time, and pound until each is reduced to paste.

Combine the pounded herbs and ground dry spices and pound together with the shrimp paste to form a fine, well-blended paste.

The mixture can be kept refrigerated in about 1 week.

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