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Thai Red Curry Paste
12 ea Small dried chilies
4 Tbls. Chopped garlic
4 Tbls. Chopped shallot
2 Tbls. Chopped lemon grass
2 Tbls. Chopped galangal
1 Tbls. Chopped coriander root
1/2 tsp. Chopped Kaffir lime rind
1 tsp. Shrimp paste
1/2 tsp. Salt
1/4 tsp. Pepper corn


Soak dried chilies in hot water for 15 minutes and dry on the paper towel.

Into a blender, put the chilies and the rest of the ingredients except the shrimp paste and blend to mix well. Then add the shrimp paste and blend again to obtain about 1 cup of a fine-textured paste.

This can be stored in a glass jar in the refrigerator for about 3-4 months.

Since Thai food is quite popular around the world, especially in USA., I found a lot of chain grocery stores carry commercial Thai curry pastes in their shelves.

Preparation Time: Serves: 1 cup
Recipe Origin: Thailand
Submitted by:
Baovan Truong
United States
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