Red curry paste

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10 min


3 /4 cup (175 mL)


  • 20 dried red chilies , or 2 tbsp hot-red-chili-flakes
  • 28 g dried galangal , about 1/2 cup
  • 4 makrut-lime leaf
  • 2 stalks lemongrass
  • 5 shallots
  • 1/2 tsp ground cumin seed
  • 1 tbsp ground coriander
  • 2 tsp shrimp paste
  • 1/2 cup oil


  • In a small dish, cover whole seeded chilies or hot red pepper flakes with cold water. In another small dish, cover galangal, a root similar to ginger, with hot water. Let sit 20 minutes, then drain both. Then, place in the smallest blender or chopper jar you have.
  • Meanwhile, remove thick central ribs and chop lime leaves. Remove deeper green portion of lemon-grass and discard or save to use in soup stock. Finely chop remaining paler green portion. Peel and coarsely chop shallots. Then, add shallots along with spices and shrimp paste to blender jar.
  • Whirl several times, stopping to scrape down the sides as needed, until finely chopped. Then, with blender running, drizzle in oil. Whirl, stopping to scrape down sides as needed, until finely ground. Spoon into a glass jar, packing down slightly to push out air. Screw on top and refrigerate until needed.

Nutrition (per serving)

  • Protein
  • 0.2 g,
  • Carbohydrates
  • 0.8 g,
  • Fat
  • 2.4 g,

Less fiery than the red curry paste sold in both jars and packages in many supermarkets, this homemade version will keep for months in the refrigerator.