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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.

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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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