Thai red curry paste

by Bart van der Lee

The backbone of Thai cuisine and the key ingredient for all your Thai red curries. You can also use this Thai red curry paste in stir-fries, soups and marinades so the possibilities are endless.

Thai red curry paste

Course: Sauces
Cuisine: Thai
Keyword: red curry paste, Thai
Author: Bart van der Lee


  • food processor


  • 4 pc red Chilli
  • 4 pc dried chilli
  • 1 pc shallot
  • 4 pc garlic cloves
  • 4 pc kaffir lime leaves
  • 1 thumb ginger/galangal
  • 1 stalk lemongrass
  • 1 peel lime /kaffir lime
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp shrimp paste


  • clean the garlic, shallot and ginger
  • chop all the ingredients fine and add to the food processor
  • blend for 5 minutes or until the paste is smooth
  • season with a pinch of salt

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