Thai Curry Paste

This homemade Thai curry paste combines fresh, authentic ingredients, elevating your cooking with vibrant flavors and aromas, perfect for curries and more.

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Prep Time 15

Total Time 15

Servings: 8 servings

Course: Condiment, Sauce

Cuisine: Thai

Calories: 30

Ingredients Method Notes

Ingredients

Main Ingredients

8-10 pieces Dried Red Chilies Use high-quality Thai chili or Kashmiri chili.
2 pieces Shallots Sweet and aromatic, peeled and roughly chopped.
5 cloves Garlic Fresh, whole, unpeeled cloves for deeper flavor.
1 inch Galangal Substitute dried galangal if fresh isn't available.
2 stalks Lemongrass Use the tender part, finely chopped.
1 piece Kaffir Lime Zest Provides a bright, zesty note.
1 piece Coriander Root Essential for flavor; use stems if unavailable.
1 teaspoon Cumin Seeds Toasted for nutty flavor, ground cumin can be used.
1 teaspoon Salt Enhances all flavors.

Method

Preparation

Soak the dried red chilies in hot water for about 15 minutes until soft.
In a food processor, combine the hydrated chilies, shallots, garlic, galangal, lemongrass, kaffir lime zest, coriander root, cumin seeds, and salt.

Blending

Blend for about 2-3 minutes until a smooth paste forms, scraping down the sides as needed.
Taste and adjust with additional salt or lime juice if desired.

Storage

Transfer to an airtight container. Store in the fridge or freeze in ice cube trays for easy portioning.

Notes

Use a mortar and pestle for better flavor extraction and to avoid rushing the blending process. The paste can be made ahead of time and stored for future use.