Thai red curry paste (prik gaeng ped พริกแกงเผ็ด) is the cornerstone of countless Thai dishes-from rich coconut curries to dry wok-fried snacks.
Unlike store-bought blends, this homemade version is deeply aromatic, balanced, and layered with traditional technique.
If you're ready to take your Thai cooking further, start with this paste, then try it in Thai jungle curry, shrimp massaman, or even Thai beef koftas. For heat-seekers, see homemade sriracha; for cocktail-friendly bites, make Thai spiced cashews.
Jump to:
- What does Thai red curry paste taste like?
- Red vs. green vs. yellow Thai curry paste
- Ingredients and substitutions
- Instructions
- Pro tip: concentrate and level up your curry paste
- Can you make Thai red curry paste in a blender?
- Vegan Thai red curry paste variation
- Video tutorial: watch step-by-step
- Tips for success
- How to cook with Thai red curry paste
- Storage instructions
- Frequently asked questions
- Useful equipment
- Related recipes
- Recipe
- Comments
What does Thai red curry paste taste like?
Thai red curry paste is bold and aromatic, dominated by red chilli, lemongrass, galangal, garlic, and shrimp paste. The heat is moderate (and adjustable), while the flavor leans deeply savory with citrusy high notes. It's not sweet or overly salty, but intensely fragrant and designed to be cooked into oil or coconut milk to bloom.
Red vs. green vs. yellow Thai curry paste
- Red curry paste - Made with dried red chillies. Bold, rich, and savory.
- Green curry paste - Uses fresh green chillies and sweet basil. Hotter, fresher tasting.
- Yellow curry paste - Mildest. Features turmeric and curry powder. Earthy and warm.
Ingredients and substitutions
- Dried red spur chillies - These form the aromatic base of the paste. They provide color and depth, not excessive heat. Traditionally sun-dried, they are soaked before pounding to release their oils. You may adjust the heat by blending in milder chillies or removing some seeds. Avoid smoked or chipotle-style chillies-they distort the aroma.
- Galangal - A foundational rhizome in Thai cooking. It is sharply fragrant, slightly peppery, and fibrous. Unlike ginger, galangal cannot be omitted in any authentic formulation. No substitute. Ginger is not a replacement-if galangal is unavailable, skip rather than mislead the flavor profile.
- Krachai (fingerroot) - When used fresh, krachai contributes a sweet medicinal aroma that is unique to many southern Thai curries. It's thin-skinned, crisp, and highly aromatic. If unavailable, fresh ginger adds brightness but lacks the herbal pungency. Not a direct substitute, but acceptable in small amounts.
- Shrimp paste (gapi) - A fermented seafood condiment essential to the umami backbone of Thai curry pastes. Deeply savory, complex, and pungent when raw, its flavor transforms once cooked. For vegan or allergy-safe versions, use fermented soybean paste (doubanjiang) or miso in equal amounts. Flavor will differ, but retain depth and umami.
- Kaffir lime leaf - The leaves of the makrut lime tree are intensely aromatic, with notes of citrus and pine. Always use the central leaves, finely chopped and deveined. If fresh leaves aren't available, use the zest of a makrut lime. Do not substitute with regular lime zest-it lacks the same aromatic compounds.
- Coriander root - Provides a sweet, earthy undertone distinct from the leaves. Roots are scraped and rinsed to remove grit, then pounded into the paste. Use coriander stems only if roots are unavailable. Doubling the quantity may help approximate the earthy note.
- Lemongrass - Used for its citrusy stem base. Only the tender inner third is suitable. Tough outer stalks are discarded to avoid fibrous residue in the final paste. Frozen is fine. Avoid dried lemongrass; it lacks volatile oils and introduces fiber with no fragrance.
- Shallots - Milder and sweeter than onions. Their natural sugars caramelize during frying, balancing the heat of the chillies.
- Garlic - Used in bulk. It contributes both pungency and depth. Thai garlic is preferred for its small size and high oil content.
- Spices - Whole coriander seed, cumin seed, and white peppercorns are toasted before being ground. These form the dry base that anchors the paste with warmth and aroma.
For measurements, see the recipe card at the bottom of the page.
Instructions
- Toast the spices - In a dry pan over medium heat, toast the coriander and cumin seeds until aromatic and lightly browned. Stir constantly to avoid scorching.
- Grind to powder - Transfer the toasted spices to a mortar and pound until fine. This forms the dry spice base of the paste.
- Prepare and measure the aromatics - Finely chop or grate the galangal, lemongrass, garlic, shallots, coriander root, kaffir lime leaf, and ginger or krachai. Uniform chopping ensures an even, smooth paste.
- Pound into a paste - Add the ground spices, softened chillies, salt, aromatics, and finally the shrimp paste into a mortar (in stages). Pound thoroughly until the mixture becomes cohesive and smooth. This may take up to 1 hour by hand.
Pro tip: concentrate and level up your curry paste
- Extract liquid from the paste - Press the finished paste through a fine sieve. The liquid you collect should be dark, slightly viscous, and intensely aromatic.
- Dry until leathery - Pour the strained liquid onto a lined dehydrator tray or baking sheet. Dry at 70°C (158°F) for about 12 hours, or until it becomes firm and leathery.
- Reincorporate the dried solids - Once dry, peel off the sheet and break it into shards. Pound or blend these shards back into your curry paste.
- Final texture and flavor - The result is a smoother, darker, more concentrated paste-rich in oils and deeply complex in flavor.
Can you make Thai red curry paste in a blender?
Yes-if you're using a high-speed blender like a Vitamix or Nutribullet. Traditional hand blenders, immersion sticks, or entry-level food processors are not strong enough to release the essential oils from fibrous ingredients like galangal, lemongrass, and dried chillies.
How to use a blender for curry paste
- Use liquid strategically - Add 2-4 tablespoons of the reserved chilli soaking water to help the blades turn.
- Blend in intervals - Pulse the mixture in short bursts to prevent overheating or oxidation.
- Scrape down the sides - Ensure all the aromatics are evenly processed.
- Optional but recommended - Strain the blended paste, dry the extracted liquid, and reincorporate the solids using the pro-level technique above.
The result won't fully match the oily richness of a hand-pounded paste, but with the right technique, you'll get a smooth, aromatic base that's close to restaurant quality.
Vegan Thai red curry paste variation
To make a vegan Thai red curry paste that retains bold flavor without animal products:
- Omit shrimp paste.
- Add 2 teaspoons of fermented soybean paste (tao jiew) or 1 tablespoon white miso mixed with a small piece of soaked kombu.
- Use slightly more garlic, coriander root, and white pepper to compensate for the missing umami depth.
Follow the same preparation steps. Once cooked in oil or coconut cream, the flavor will mellow and round out.
For reference, this version closely resembles traditional southern Thai pastes used in Buddhist temple cooking, where shrimp paste is omitted but umami is rebalanced with fermented soybean condiments.
Video tutorial: watch step-by-step
Tips for success
- Ingredient quality - Use the freshest, best ingredients you can find. Apart from spices, chillies, and shrimp paste, all the rest of the ingredients should ideally be fresh from the market.
- Preparation method - Pounding will give you the best, most authentic Thai red curry paste. Make the effort. The results are worth it. Before you pound it, cut or grate the ingredients on a Microplane grater to make the job easier and avoid stringy bits from the galangal and lemongrass.
How to cook with Thai red curry paste
Red curry paste must be cooked to release its full aromatic profile. It is never served raw. Once fried, it becomes the flavor base for many Thai staples.
There are two main methods:
- Fry in coconut cream - Heat thick coconut cream in a pan until it splits and the oil separates. Add the paste and fry gently over medium heat for 3-5 minutes, until fragrant.
- Fry in oil - If coconut cream is unavailable, use coconut oil or a neutral oil. Stir-fry the paste until it darkens slightly and loses its raw aroma.
Once prepared, the paste can be used to build out a range of Thai dishes like Thai beef koftas, shrimp massaman curry, Thai jungle curry, or Thai spiced cashews.
The paste also works in marinades, broths, and as a base for spicy Thai jerky. Cooking it well is the single most important step.
Storage instructions
Thai red curry paste stores exceptionally well, thanks to salt and shrimp paste acting as natural preservatives.
- Fridge - Store in airtight containers for up to 3 months. Use small portions to avoid repeated exposure to air.
- Freezer - Spoon into silicone molds or ice cube trays. Once frozen, transfer to vacuum bags or freezer containers. Keeps for over 1 year.
- Best practice - Vacuum-seal in tablespoon portions. Thaw only what you need.
Avoid plastic containers for long-term storage unless they're stain-resistant-curry paste will permanently color and scent soft plastics.
Frequently asked questions
No. Red curry paste is a raw, concentrated blend of chillies, aromatics, and shrimp paste-it must be cooked before use. Thai red curry sauce, on the other hand, is a finished product made by simmering the paste with coconut milk, stock, or broth.
Yes. For a vegetarian or allergy-friendly version, omit the shrimp paste and replace it with fermented soybean paste (tao jiew) or a blend of miso and seaweed. This alters the flavor but preserves the umami base.
For mild curries or soups, start with 1 tablespoon of paste per serving. For stir-fries, 1 teaspoon is usually enough. Adjust to taste.
Stored in the fridge: up to 3 months. Frozen in airtight containers or vacuum bags: over 1 year.
Useful equipment
Related recipes
This site contains affiliate links. I may earn a tiny commission on qualifying purchases at no extra cost to you. By bookmarking these links you help support the upkeep of this site.
If you found this post helpful or have learned something, please comment, subscribe, and follow me on social media for more delicious recipes.
Recipe
Authentic Thai Red Curry Paste (Video)
Ingredients
- 50 g (1 cups) Dried red chillies - Soaked in boiling water. (note 1)
- 50 g (6 tablespoon) Galangal - Peeled and finely chopped or grated. (note 2)
- 30 g (4 tablespoon) Garlic - Peeled and finely chopped or grated.
- 50 g (5 tablespoon) Shallots - Peeled and finely chopped. (note 3)
- 15 g Cilantro root - (note 4)
- 50 g (6 tablespoon) Lemongrass - Outer layer peeled, bottom of root removed and finely chopped. (note 5)
- 30 g (2 tablespoon) Shrimp paste - (note 6)
- 15 g (2 tablespoon) Ginger or Krachai - Peeled and finely chopped or grated. (note 7)
- 5 g (8 each) Kaffir lime leaf - Central vein removed and finely chopped. (note 8)
- 10 g (1 ½ teaspoon) Salt - Fine sea salt.
- 10 g (2 tablespoon) Coriander seeds - Toasted.
- 5 g (1 tablespoon) Cumin seeds - Toasted.
- 4 g (1 teaspoon) White peppercorns
Instructions
The base
- Soak the dried chillies in enough boiling water to cover it. Let it soak for 30 minutes, then remove the chillies and reserve the water. We have big plans for it.
- Toast the spices in a dry pan or skillet. Set aside to cool.
- Remove the outer layer of the lemongrass. Peel the ginger and galangal with a spoon. Wash the cilantro root thoroughly. Peel top and tail the onion and garlic. You be left with only clean ingredients. Chop everything up smaller by hand first to make sure it pounds easier.
- Start by pounding the spices first until fine. Add the chillies and pound until they are kinda more mushed up. Add the rest of the ingredients and start pounding away. This will take a good 45 minutes to an hour.
- Once pounded, the paste will be smooth and ready to use as is. BUT, as always, it can always be taken to the next level. See below.T
Making it next level
- Take the served chilli soaking water and place a fine sieve over the bowl. Press the paste through the sieve to extract any moisture that would come from the onions, garlic, galangal and fish sauce, if you used that instead of shrimp paste.
- Pour this combined chilli water and curry paste liquid onto a dehydrator tray, or any tray for that matter. Line it with silicone or baking paper first though if it's not plastic. This will make it easier to remove once dried.
- Dry it in a dehydrator or oven set to 70° C or 158° F for 12 hours, or until at least leathery dry.Peel or scrape the dried liquid off the trays, cut it up into smaller pieces and pound it back into your curry paste. Now you have the ultimate Thai red curry paste ever made.
Video
Notes
- Chillies - As well as flavour, chillies also control the heat. If you want it hotter, then use hotter chillies or simply add more. Alternatively, dial it back by using milder chilli or adding less.
- Galangal - Galangal looks somewhat like ginger with a smooth white, pinkish skin. It has a pungent, slightly sharp smell and flavour. It can't be substituted with anything. Usually, it's found in Asian shops or in most large supermarkets. I've also included a link for you from Amazon.
- Shallots - These are sweeter than onions, and the little Thai shallots or young banana shallots work best. If you can't find either, use tiny young onions.
- Cilantro root - Cilantro root is, as the name suggests, the root part of cilantro or coriander. Markets usually sell bunches of cilantro with the root attached. That's what you need.
- Lemongrass - Fresh or frozen is best, dried lemongrass does not have the same intense fragrance as fresh. Make sure to peel the outer layer if it is dry. Sometimes if the lemongrass is super fresh, there's no need to peel it.
- Shrimp paste - This is an essential ingredient in most Thai curry pastes. Use a Thai shrimp paste instead of a blended shrimp sauce, which won't work. You can also use balacan shrimp paste, which is a Malaysian brand. Fish sauce can be used as a substitute if you can't find shrimp paste.
- Ginger/Krachai - Krachai/grachai or finger root is not ginger, and nor does it taste similar. However, because krachai is not easily found, you can use ginger to add a bit of nuance otherwise lost in the absence of krachai.
- Kaffir lime leaves - Comes from the tree the Kaffir limes grow on, of course. Fresh lime leaves are best, but they are also sold frozen and dried although, dried is not recommended. Better use the zest of lime instead.
- Spices - It's best to roast the spices whole, then pound in the pestle and mortar. Pre-ground spices lack depth, aroma and freshness of flavour.
- Vacuum bags - This is the best option. Seal in small batches, then store in the fridge or freezer.
- Containers - Best if you plan on using it straight away or often.
Comments
No Comments