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Thai Red Curry Paste

Servings 12 people
Prep Time 20 mins


  • Pestle and Mortar



  • 1 1/2 tbsp chilli flakes
  • 2 tsp white peppercorns whole
  • 1/2 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp salt

THE FRESH HERBS (substituting any dry herbs will still work)

  • 10 medium garlic cloves rough chopped
  • 4 medium shallots peeled and chopped
  • 1 stalk lemongrass stalk sliced and diced
  • 1 tbsp fresh coriander root save the leaf for the curry
  • 1 tbsp fresh galangal chopped
  • 1/2 fresh kaffir lime zest


  • 2 tbsp fish sauce
  • 1 tbsp Oil


  • Add the dry spices into the pestle and mortar and give them a good pounding for about 5 minutes or until well ground. This takes a bit of effort but it is well worth it. If you are in a rush or not into a little workout you can use a blender to make this curry paste. Put the ground spices in a bowl and aside to use later.
  • Put the sliced and chopped fresh herbs into the pestle one at a time and pound with the mortar for a minute or two to start breaking them down. Keep adding each fresh chopped herb and pounding to start to form a paste. Continue to pound unto the paste is smooth.
  • Add the oil and the dry spices to the herb paste. Now grind and pound the paste for another 3-5 minutes until the oils arse all combined and the paste is smooth.
  • Pour in the fish sauce and work it into the paste with the mortar.
  • Your Thai red curry paste is now ready to use.


Use your amazing fresh Thai red curry paste for a Red Fish Curry or a slow cooked Thai Vegetable Curry or a Chicken Curry. 
Course: Main Meals, Sauces, Condiments and Preserves