Thai Red Curry Paste


Ever wondered what's in red curry paste? I got this recipe a long time ago from a friend. He suggested that making red curry paste is better than buying it from a store — he was right! When making curry, be sure to experiment with the ingredient amounts to find what works best for you. Just be sure you don't omit any ingredients! For a milder version, remove and discard the chile pepper seeds.

Prep Time:
15 mins
Total Time:
15 mins
1 cup


  • 5 dried red chile peppers, or to taste

  • 2 medium onions, cut into chunks

  • 2 tablespoons chopped fresh cilantro

  • 1 tablespoon vegetable oil, or more as needed

  • 1 tablespoon chopped garlic

  • 1 tablespoon ground coriander

  • 2 teaspoons lemon zest

  • 2 teaspoons ground cumin

  • 2 teaspoons shrimp paste

  • 2 teaspoons paprika

  • 1 teaspoon whole black peppercorns

  • 1 teaspoon lemon grass powder

  • 1 teaspoon ground turmeric

  • 1 teaspoon salt


  1. Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest, cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt in a blender until a smooth, paste-like consistency is reached.

Nutrition Facts (per serving)

19 Calories
1g Fat
2g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 19
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 124mg 5%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 3%
Protein 1g
Vitamin C 2mg 10%
Calcium 12mg 1%
Iron 0mg 2%
Potassium 43mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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