Even though you can buy red curry paste from any store, it’s nice to be able to make it fresh from scratch. The great thing about this paste is you can make it ahead of time and keep it refrigerated for 1-2 months or even freeze it to use in all your Thai dishes at a later time.
This paste can be used for most any Thai dishes including tom yum soup, pad thai, massaman curry, and red thai curry (to name a few).
RED CURRY PASTE: (gluten-free, vegan)
10-11 red chili (medium)
2-3 shallots (medium)
2-3 garlic cloves
4 small slices Galangal (Thai ginger – regular is fine as well)
3 slices lemon grass
1 big kafir lime leaf
1 t salt (or more to taste)
3-5 T water (optional)
- Put all ingredients in a blender and blend until it turns into a nice thick paste. Add minimum water needed to blend all ingredients.
- If using a mortar to mix, you do not need to add water (the paste will be thicker than in the blender).
(note: this paste can be stored in the refrigerator for 1-2 months, or stored in the freezer for later use)[subscribe_box]
How much red curry paste will this make?
Gastronomers - Amman & Anjali
Hi Jen – i believe this recipe will make approximately 3/4 cup to 1 cup of curry paste. The next time I make it, I will be sure to note the exact amount. Hope that helps!
If I can’t find lemon grass or kafir lime leaf, is there anything I can sub that with?
I have substituted a little lime juice and some lime zest for the kafir lime leaf, but the lemongrass is pretty key (as are all the ingredients really) to making red curry paste. Without both lemon grass and kafir lime leaves, it would loose some of it’s Thai flavor and be more of a garlic red chilli paste (which I use at times as well). It’ll work, just may not taste the same. Lemongrass has a very distinct flavor. Hope that helps! Let me know if you try it.
Homemade Red curry was very nice. And you can make ahead of time.