Thai red curry paste
A bold and fragrant chili paste made from a blend of dried chilies, spices, and herbs — the heart of many Southeast Asian dishes.
This chili spice paste brings together the fiery complexity of dried red chilies with the citrusy freshness of lemongrass and lime leaves. Carefully ground and blended with aromatics like galangal, garlic, and shallots, it forms a powerful base for curries, soups, and stir-fries.
Combining both mild and hot dried chilies, this paste strikes a balance between heat and depth. Whether you're making rendang, laksa, or a custom curry, this homemade bumbu delivers a flavor profile that dried powders can't match.
Use immediately or store in the fridge for up to a week — a little goes a long way to elevate your dishes.
Ingredients
dry spices
- 20 g mild dried red chilies (e.g. guajillo or puya), cut into 1.25 cm pieces
- 10 g spicy dried red chilies (e.g. Thai or arbol), cut into 1.25 cm pieces
- ½ tsp white peppercorns
- 5 g salt
- 2 tsp coriander seeds, toasted
- 1 tsp cumin seeds, toasted
wet ingredients
- 1 stalk lemongrass, chopped
- 15 g galangal, finely chopped
- 20 g ginger, chopped
- 5 lime leaves
- 30 g garlic (about 6 cloves), chopped
- 70 g shallots, chopped
- 1 tbsp miso paste
Instructions
- In a coffee grinder, combine the dried chilies, white peppercorns, salt, coriander seeds, and cumin seeds. Grind into a fine powder.
- Place lemongrass, galangal, ginger, lime leaves, garlic, shallots, ginger, and miso into a tall container. Use an immersion blender to process until smooth, scraping down as needed.
- Add the ground spice mix to the blended herb paste. Blend again to fully combine into a smooth, vibrant chili paste.
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