Thai Red Curry Paste

Thai Red Curry Paste

Side Dish Sauces and Condiments

Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more mild curry paste, remove and discard the chile pepper seeds.

Servings per recipe: 4
Calories per serving: 103
Preparation time: 15m
Total cooking time: 15m


  • 5 dried red chile peppers, or to taste
  • 2 onions, cut into chunks
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon vegetable oil, or more as needed
  • 1 tablespoon chopped garlic
  • 1 tablespoon ground coriander
  • 2 teaspoons lemon zest
  • 2 teaspoons ground cumin
  • 2 teaspoons shrimp paste
  • 2 teaspoons paprika
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon lemon grass powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt


  • 1   Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt together in a blender until a smooth, paste-like consistency is reached.

Nutrion facts:

Total Fat 4.3g 7%
    Saturated Fat 1.0g  
Cholesterol 2mg  
Sodium 593mg 24%
Potassium 271mg 8%
Total Carbohydrates 15g 5%
Dietary Fiber 3.9g 16%
Protein 2.6g 5%
Sugars 5g  
Vitamin A 896IU  
Vitamin C 12mg  
Calcium 60mg  
Iron 2mg  
Thiamin 0mg  
Niacin 1mg  
Vitamin B6 0mg  
Magnesium 23mg  
Folate 25mcg