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Homemade Thai Red Curry Paste

  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
  • Yield: 1/2 cup 1x
  • Diet: Vegetarian


Making Homemade Thai Red Curry Paste is super easy, fresh, delicious, and much flavourful than the store-bought! 



  • 10 Dry Red Chillies 
  • 1/2 cup Shallots 
  • 4 Garlic 
  • 3 Lemongrass 
  • 1 tablespoon Galangal 
  • 3 Kaffir leaves
  • 3 tablespoon Coriander leaves 
  • 1 tablespoon Coriander leaves
  • 1/2 teaspoon Peppercorns 
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon salt 
  • 3 tablespoon water


  1. Soak the dry red chilies in hot water for 10 minutes prior to blending. 
  2. Dry roast cumin seeds, coriander seeds, and peppercorns. Roast for few seconds until the spices are fragrant. 
  3. Now to a blender, add soaked dry red chilies. Blend them coarsely.
  4. Add roasted cumin seeds, coriander seeds, and peppercorns. Blend them again to make a coarse mixture. 
  5. Then add lemongrass, galangal, and kaffir leaves, shallots, garlic, and coriander leaves, salt sprinkle 3 to 4 tablespoon water and grind to a fine paste. 
  6. Homemade Thai Red curry paste is Ready. 


  1. You can ground the paste coarsely or smoothly as per your preference. 
  2. The fresh ingredients always give you the best flavor and taste. 
  3. Traditionally the paste is grounded in mortar and pestle. If you intend to ground win mortar and pestle. Chop all the ingredients that help in easy pounding. 
  4. The spice level is truly your preference, you can increase the try by adding Thai chilies that have strong heat. 
  • Category: Sides/Appetizer
  • Method: stovetop
  • Cuisine: Thai

Keywords: Thai Red curry paste, red curry paste, thai red curry