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Red Curry Paste Recipe

An excellent curry paste from Thailand (Nam prik kaeng dang). The quantity given is sufficient for two meals for four people, but any leftover freezes well.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For about 8 tablespoons (120ml):

- 7 big or 10 medium-sized dried hot red chilis

- a 5cm/2in cube of fresh ginger or 4-6 slices of dried Galangal

- 2-3 pieces of dried or 7 x 1cm/3 x ½in piece of kaffir lime rind (optional)

- 1 stick of fresh, or 2 tablespoons of dried sliced Lemon Grass

- 3 medium cloves of Garlic, peeled

- 4-5 roots and leaves of fresh Coriander

- 6 small Shallots or ½ a medium Onion, peeled and roughly-chopped

- 2 rounded teaspoons (10ml) Shrimp or Anchovy Paste

- 2 teaspoons (10ml) Paprika

- ½ teaspoon (2ml) ground Coriander seeds

- ½ teaspoon (2ml) ground Cumin seeds

- ¼ teaspoon ground Turmeric

- a big pinch of ground Cinnamon

- a big pinch of ground Cardamom seeds

- ½ a teaspoon (2ml) Salt


- Split the chilis, remove their seeds, and discard them.

- Combine the chilis and the ginger or galangal, kaffir lime rind and lemon grass in a small bowl if any apart from the chilis are dried - and cover with about 175ml/6 fl oz water, and set aside to swell for about an hour.

- If you're usung fresh ginger or galangal, peel and coarsely chop it. If you're using fresh lemon grass, cut it crossways into very fine slices - discarding the straw-like top.

- Wash the coriander and roots well and dry in kitchen paper.

- Combine the soaked seasonings and their soaking liquid - or their fresh counterparts, where applicable - with all the remaining ingredients in a food processor or blender.

Blend well

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