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Thai Red Curry Paste
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Thai Red Curry Paste


  • 10 dried red chilies
  • 1- inch piece galangal diced (ginger can be used as a substitute)
  • 1 stalk lemongrass diced
  • 2 cloves garlic diced
  • 2 Kaffir lime leaves
  • 2 shallots diced
  • 2 tablespoons lime juice
  • 2 teaspoons coriander seeds
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander


  • Rehydrate the chilies (see instruction link in notes below), then roughly chop them.
  • Place the chilies into a mortar and pestle and grind them into a rough paste (not to your final preferred consistency..
  • Add remaining ingredients to the chili paste and continue to grind the mix into a paste of your desired consistency.


Learn how to rehydrate your chilies here. 
If your paste is too thick, add water to thin the paste to your desired consistency. The red chilies used will determine the overall heat of this recipe.