Thai Red Curry Paste พริกแกงเผ็ด - Episode 90


Thai Red Curry Paste is a base for many different Thai recipes. Thai curries are a bit different than Indian curries since they use fresh herbs and aromatics. Easy to make, Thai Red Curry Paste can be stored for several weeks in the refrigerator, and even longer if you store it in the freezer. Like most curries, Thai Red Curry Paste can have a strong flavor for some people. If you are sensitive to curry, or find curries strong, then be sure use just a little. You could also substitute the shallots for red onions to help cut down the strength of the Thai Red Curry Paste.

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Serving Info

Prep. time: 5 minutes
Cook time: 8 minutes
Total time: 13 minutes
Servings: 15 ounces

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1 ounce dried arbol peppers
2 ounces dried red Anaheim peppers
1 tablespoon shrimp paste
1 tablespoon coriander seed
5 tablespoons diced shallots
2 teaspoons salt
15 cloves garlic
4 tablespoons cilantro stems
1 small kaffir lime
 3 sprigs of lemongrass
2 tablespoons galangal
1 and 1/2 teaspoon white pepper
2 teaspoons cumin