Red Curry Paste
Recipe type: Ingredient
Cuisine: Thai
Prep time: 
Total time: 
Serves: ½ cup
  • 5 Large dried chilies; remove seeds, soak in room temperature water to soften and squeeze the water out
  • 5 Black pepper seeds
  • 10 Small cloves of garlic
  • 5 Shallots, coarsely chopped
  • 1 tablespoon roasted coriander seeds
  • 1 tablespoon finely chopped lemongrass
  • 2 teaspoon chopped coriander roots
  • 1 teaspoon roasted cumin seeds
  • 1 teaspoon salt
  • 1 teaspoon finely chopped old galangal
  • 1 teaspoon finely shredded kaffir lime skin
  • 1 teaspoon shrimp paste
  1. Pound coriander seeds, cumin and black pepper in the mortar thoroughly until fine and scoop it in a small bowl.
  2. Pound dried chilies and salt together first until they're fine. Then add lemon grass, galangal, kaffir lime skin, coriander root and pound them together until fine. Add garlic, shallots, and pound. Add the spices from step no.1 and the shrimp paste and pound all ingredients together until fine and well combined.
  3. ** So, now we have red curry ready for tons of Thai dish like Pad Prik Gang, Mussels Curry with Pineapple; which we will show you tomorrow **
Recipe by Cool Cat Hot Food at