Go Back

Thai Curry Paste

This authentic homemade Thai curry paste is bold, flavorful, and versatile, perfect for transforming everyday meals into culinary masterpieces.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 tablespoons
Course: Condiment, Sauce
Cuisine: Thai
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Curry Paste
  • 4-6 pieces Dried Red Chilies Adjust based on your spice preference.
  • 2 stalks Lemongrass, finely chopped Fresh is best for added flavor.
  • 1 inch Galangal, sliced Can substitute with ginger if needed.
  • 2 pieces Shallots, roughly chopped Ensure freshness for the best results.
  • 5 cloves Garlic Essential for flavor.
  • 3 leaves Kaffir Lime Leaves Use lime zest if unavailable.
  • 1 tablespoon Shrimp Paste Miso can be substituted for a vegetarian option.
  • 2 pieces Coriander Roots Alternatively, use the stems.

Method
 

Preparation
  1. Soak the dried chilies in hot water for about 10 minutes or until soft. Drain and set aside.
  2. In a food processor, combine the softened chilies, lemongrass, galangal, shallots, garlic, kaffir lime leaves, shrimp paste, and coriander roots. Blend until smooth.
  3. Transfer the curry paste to a clean, airtight jar. It can be stored in the fridge for up to a week or frozen for later use.

Notes

Use room temperature ingredients for optimal texture and ensure freshness of all herbs and produce. Store in clean, dry jars for longer shelf life.