Thai Red Curry Paste

This paste forms the basis of several of my Thai recipes. Add additional chilli’s if you prefer a hotter curry. If you can’t get hold of galangal, fresh ginger makes an adequate alternative
This quantity will make enough for 8-12 people, and can easily be frozen and reused as necessary. I tend to make this quantity, use a quarter immediately and freeze te remainder in 3 polythene containers for later use.

Cooking Time – approx 60 minutes
Serves 8


  • 3 tbsp Coriander Seed
  • 1 tbsp Cumin Seed
  • 3 tbsp Vegatable Oil
  • 1 large Onion, finely chopped
  • 4 cloves Garlic, crushed
  • 6+ Red Chillis, deseeded
  • 1 tsp Salt
  • 1 tbsp Galangal
  • 3-4 Kaffir Lime leaves
  • 1 stem Lemon Grass, finely chopped
  • 2-3 tsp Paprika (hungarian)
  • 1/4 tsp Tamarind pulp, diluted in 1/2 mug hot water
  • 1/2 pt water


  • Roast the coriander and cumin in a pan and grind
  • Place all the ingredients except the water into a blender and blitz for a few minutes until smooth
  • Transfer to a pan and heat through on a high heat for 5 minutes, stirring frequently
  • Stir in the water, bring to the boil and cover. Simmer gently for 40 minutes.
  • Allow to cool and freeze in 4 portions for later use, or use imdiately

One Comment Add yours

  1. Hamster says:

    have you seen this Thai cooking website. < HREF="" REL="nofollow"><>It’s got about 30 recipes each one with a cooking video to go along.

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