Thai Curry Paste Recipe

Thai · Condiment · 15 min total

A fragrant and spicy homemade Thai curry paste made from fresh herbs and spices, perfect for creating authentic Thai curries.

Ingredients

• 10 dried red chilies, soaked in warm water for 20 minutes
• 2 stalks lemongrass, trimmed and chopped
• 1 inch galangal, peeled and sliced
• 4 cloves garlic, peeled
• 4 shallots, peeled and chopped
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 teaspoon shrimp paste
• 1 tablespoon vegetable oil

Instructions

1. Toast coriander seeds, cumin seeds, and black peppercorns in a dry pan over medium heat until fragrant, about 2 minutes. Let cool.
2. Grind toasted spices to a powder using a mortar and pestle or spice grinder.
3. Add soaked chilies, lemongrass, galangal, garlic, shallots, and shrimp paste to the mortar or food processor. Pound or blend until a smooth paste forms, adding oil as needed to facilitate blending.
4. Transfer paste to a jar and refrigerate for up to 2 weeks or freeze for up to 3 months.

Tips

• For a milder paste, remove seeds from chilies before soaking.
• Use as a base for Thai curries like green, red, or yellow curry.
• Adjust consistency with a little water or coconut milk if needed.

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