Thai red curry paste



10 min


1 Cup

Thai red curry paste

Michael Alberstat

Ta-ta takeout! Whipping up this favourite pantry staple from scratch is easier than you think — and will make exotic weeknight suppers yours in a flash.


  • 1/2 cup chopped fresh ginger
  • 1/4 cup chopped red onion
  • 2 tbsp hot chili-garlic sauce
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp lime zest
  • 1 tbsp brown sugar
  • 2 tsp ground coriander
  • 1 tsp cumin


  • WHIRL all ingredients in a food processor or blender, scraping down sides as needed, until puréed, 1 to 2 min. Use immediately or refrigerate in a jar for up to a month. (Storage Tip: Freeze in a plastic-wrap-lined ice-cube tray. Pop out and store in a freezer bag. Makes 9 cubes.)


Nutrition (per serving)

  • Calories
  • 15,
  • Carbohydrates
  • 4 g,
  • Sodium
  • 130 mg.


Spicy Green Curry Paste: Instead of red onion, use 1 unseeded, chopped jalapeno. Add 1/4 cup each packed fresh basil leaves and cilantro.
Mild & Creamy Yellow Curry Paste: Instead of lime zest and juice, use 1 tbsp lemon juice and 2 tsp lemon zest. Add 3/4 tsp turmeric.
Hot & Sour Curry Paste: Combine 2 tbsp green curry with 1 tbsp yellow curry and 1 tsp vegetable oil.