top of page

Thai Red Curry Paste

This one is a doozie! I had to do a lot of research on this paste/spice mix. It is insanely spicy & flavorful. My main sources for this mix are Recipe Tin Eats , Eating Thai Food & of course, my favorite Marion Grasby. I ended up with a super spicy mix.


  • 9 Dry Red Chiles (I used Thai)

  • 2 Tsp Ground White Pepper

  • ½ Tsp Cumin Powder

  • ½ Tsp Coriander Powder

  • 9 Whole Garlic Cloves

  • 1 Tbsp Fresh Chopped Cilantro (Mostly Stems)

  • 1 Tbsp Chopped Fresh Lemongrass

  • 1 Large Shallot (Or Two Small) Chopped

  • 1 Tbsp of Galangal or Ginger, Grated

  • Zest of 1 Lime or ½ Peel of Kaffir Lime

  • ½ Tsp of Shrimp Paste

  • ½ Tsp of Salt


  1. Rehydrate chiles with hot water for about half an hour. **Reserve water that you use to rehydrate the chiles.

  2. Roughly chop chiles and add to your blender. Add all ingredients plus about 4 tablespoons of the chili water.

  3. Blend until well incorporated.


You can make this vegan by using a vegan miso paste instead of shrimp paste.

I used this paste to make a tofu and butternut squash curry that I adapted from this recipe. It was SUPER spicy to me, so I would suggest, if you don't like it too spicy, to scale down the curry paste by one tablespoon. Mine didn't come out too red, though, because I used a lot of butternut squash! :)

12 views0 comments

Recent Posts

See All


bottom of page