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Red Curry Paste

Red Curry Paste


Thai Red Curry Paste

10 MinPrep Time
0 MinCooking Time
4Serves
2/5Difficulty

  • 4 whole dried Arbol Pepper
  • 4-5 dried Kaffir Lime Leaves
  • 4 red thai chilies, deseeded
  • ½ tsp coarse salt
  • 1” fresh galangal, peeled and grated (or fresh ginger)
  • ½ lemongrass stalk, roughly chopped
  • 2 tsp shrimp paste
  • 2 tsp Coriander Seeds
  • 1 tsp Penja White Pepper
  • 2 tsp Black Cumin
  • 4 garlic cloves, finely chopped
  • 2 shallots, chopped (about ⅓ cup)
  • 2 tbsp fresh cilantro, roughly chopped
  • 1 tsp smoked paprika

Step 1 - De-seed chiles if you prefer a less spicy curry paste. Soak dried chilies in boiling water to soften for 15-20 minutes, then drain. Roughly chop fresh chili peppers and blend all ingredients in a food processor or a mortar and pestle one until a paste forms with all ingredients blended together, scraping down sides intermittently. Store in a clear airtight container for up to 6 weeks in the fridge or freeze in ice cube trays for easy use when needed.

  • Arbol Pepper
  • Kaffir Lime Leaves
  • Coriander Seeds
  • Black Cumin
  • Penja White Pepper