Red Curry Paste

Recipe by
Total Time:
45-60 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Grind Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Pepper and Rice Salad , Carrot and Orange Salad

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  • 10 - dry long red chillies
  • 10 - small onions or shallots, peeled, chopped
  • 1/2 bulb - garlic, flaked, peeled and crushed
  • 4-5 sticks - lemon grass, peeled and chopped
  • 2-inch piece - ginger, grated
  • 12-15 - peppercorns
  • 1 tsp - coriander seeds
  • 1 tsp - lemon rind, grated (use kaffir lime if available)
  • 1.5 tsp - salt or more to taste
  • 1 tsp - oil
  • 1/2 cup - boiling hot water

How to Make Red Curry Paste

  • Pour boiling hot water over destalked, broken chillies.
  • Cover and keep aside for 15-20 minutes.
  • Drain water from chillies and keep aside.
  • Dry grind peppercorns and coriander seeds.
  • Add soaked chillies, onions, garlic and ginger and grind again to a paste.
  • Add drained chilli water if required.
  • Add lemon grass, salt and lemon zest and blend again to a paste.
  • Empty into clean, sterile jar, with a non-metallic lid.
  • Heat and cool oil, then pour over paste.
  • Stir gently with a wooden skewer, close lid.
  • Refrigerate and use as required.