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Easy Thai Red Curry Paste. www.keviniscooking.com
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5 from 5 votes

Easy Thai Red Curry Paste

If authentic Thai is what you're looking for than you need this Easy Thai Red Curry Paste. With only seven ingredients and one massive amount of POW this delivers. Adapted from Sujet Saenkham's Spice I Am.
Prep Time15 mins
Total Time15 mins
Course: Condiment, Pantry
Cuisine: Thai
Keyword: easy curry paste recipe, homemade curry paste, red curry paste recipe, thai red curry
Servings: 1 1/2 cups
Calories: 21kcal


  • 40 small dried red chiles
  • 4 cloves garlic
  • 1 lemongrass stalk
  • 2 shallots
  • 6 inch piece of fresh ginger peeled and chopped into 3 pieces
  • 2 tbsp shrimp paste
  • 6 leaves kaffir lime
  • 3/4 cup water


  • Soften the chiles in a bowl with hot water for 3 minutes. Trim the root end and tough outer leaves off the lemongrass stalk. Use only the white part and a little of the green. Cut in half.
  • In a food processor add the drained chiles, garlic, lemongrass, shallots, ginger, shrimp paste, kaffir lime leaves and water. Purée until a smooth, thick paste.
  • Store in an airtight container in the refrigerator for 5 days or freeze in cubes and store in a plastic bag for up to 2 months.


Calories: 21kcal | Carbohydrates: 4.6g | Protein: 0.9g | Fat: 0.2g | Polyunsaturated Fat: 0.1g | Cholesterol: 3.4mg | Sodium: 15.9mg | Fiber: 0.8g | Sugar: 1.4g