Thai Red Curry Paste


  • 250g shallots (red shallots), chopped
  • 10 cloves chopped garlic
  • 3 stalks lemon grass (tender parts only), chopped
  • 1 bunch Coriander roots leaves and stems (washed)
  • 60g Galangal
  • 2 zest of two limes (kaffir if available)
  • 60g Shrimp paste
  • 2 tablespoons Salt
  • 2 teaspoons white peppercorns, roasted
  • 2 teaspoons coriander seeds, roasted
  • 2 teaspoons cumin seeds, roasted
  • 3 Thai or Chinese cardamom pods roasted.
  • 20 dried chillies soaked and deseeded
  • 2 tablespoons Mild paprika¬†
  • 1 teaspoon Ground nutmeg
  • 1 teaspoon Ground mace
  • 200ml Vegetable or palm oil


  1. Soak dried chillies for 20 minutes strain then remove seeds.
  2. Clean the shallots, galangal, garlic, lemongrass, coriander, lime zest and roughly chop. 
  3. Place the prepared ingredients in the robot coupe with the salt and shrimp paste then process to a fine paste you can add up to 200ml of vegetable oil to aid processing.
  4. Assemble the whole dry spices and toast for 10 minutes at 180c then process to a fine powder in the pestle and mortar or spice mill.
  5. Add all the powdered dry spices to the paste and combine well.
  6. Cook out the completed paste over moderate heat for approximately 30minutes stirring continually.


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