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Thai red curry paste

20

  • Prep Time10 min
  • Total Time10 min
  • Makes1 Cup
By Chatelaine
Thai red curry paste

Michael Alberstat

Chatelaine Triple Tested

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.

Ingredients

  • 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

Instructions

  • 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 4g, Sodium 130mg.

Variations

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.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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