Homemade Thai Red Curry Paste

Homemade Thai Red Curry Paste is easy to make and better than store-bought. This red Thai curry paste creates tastier curries, Thai soups and they are much healthier too. Vegan Thai Red curry paste is so versatile. You can make soups, pasta, noodles or can eat with Indian fritters, Idli Spread it on Dosa or Chillas.

This recipe is very simple and required few ingredients. Traditionally, Thai curry paste calls shrimp paste, but I have made this Vegan/vegetarian.

Traditionally Thai dried chilies are used, but I have used Medium spicy Mexican Dried Red Chilies. Feel free to use any Dried red chilies. This curry paste is loaded with Lemon Grass, Galangal, Garlic, Small onions/shallots, Lime Zest and some spices. If you couldn’t find Galangal, you may use ginger. Do not get disappointed if you are unable to find authentic ingredients.

Traditionally, Kafir Lime leaves and rinds are used to make this curry pest. But I couldn’t find it, so I have used Lime zest.

After I made this curry paste, I used it to make Vegan Thai Curry Noodle Soup which was a hit in my home.

If you are not using this right away, pour the paste into the ice cube, Just like I did for my Bombay sandwich chutney, Mint and coriander chutney and Ginger-chili paste, freeze and store the curry paste cubes in the airtight container or Ziploc bags for easy use. Simply remove a few cubes from the freezer to thaw and you have fresh, homemade Thai Red Curry Paste ready to use in any dish.

I hope you all like this Homemade Thai Red Curry paste recipe as much as I do. Its –

Spicy

Flavorful

Super easy to make

Super delicious

Addictive

and Versatile…..

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5 from 2 votes

Homemade Thai Red Curry Paste

Homemade Thai Red Curry Paste is easy to make and better than store-bought. This red Thai curry paste creates tastier curries, Thai soups and they are much healthier too. This curry paste is so versatile. You can make soups, pasta, noodles or can east with Indian fritters, Idli Spread it on Dosa or Chillas.

Course Condiment, dip

Cuisine Thai

Keyword Vegan Thai Red Curry Paste Recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 1 cup

Calories 108kcal

Author Dhwani

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 125 grams / 4 oz Dried red chilies (I have used Medium spicy Mexican Chilies)
• ▢ Warm water
• ▢ 2 tablespoon Coriander seeds
• ▢ 8 - 10 Black Pepper Corn
• ▢ 1 tablespoon Galangal
• ▢ 2 stalks chopped Lemon grass (Only bottom purple part)
• ▢ 7-8 Garlic cloves
• ▢ 2 tablespoon Onion (shallots) chopped
• ▢ 2 tablespoon Cilantro stems chopped
• ▢ 2 teaspoon Lime Zest
• ▢ Salt to taste

Instructions

• Soak Dried red chili in warm water for 15 minutes. Keep It aside.
• First, crush the coriander seeds and black peppercorn in a mortar and pestle.
• Then add all the ingredients one by one including chili and smashed it up. Add salt and mix well.
• And Homemade Thai Red Curry Paste is ready.

Video

Notes

I made this in mortar and pestle, you may make this in the blender too.

Use regular onion if you don't have shallots.

You can use ginger if you couldn't find galangal. 

If you are able to find Kafir Lime (Rinds) or leaves, use the same amount of Line zest that is called for.

Nutrition

Calories: 108kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Sodium: 10mg | Potassium: 470mg | Fiber: 5g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 12mg | Calcium: 128mg | Iron: 4.4mg

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