Best Thai Red Curry paste
This vegetarian Thai red curry paste is easy to make and packs fresh flavors in just 10 minutes! This best Thai red curry paste is perfect to use not only in Thai red curry but stir fries, soups, noodles or egg fried rice! Its also fit for vegan diet and is a zero oil recipe too!
I have shared my Homemade Thai Green Curry paste recipe before because I simply love to make such flavours from scratch at home. Most importantly as a vegetarian I know what all ingredients went into it and enjoy my food in peace.
What is Thai Red Curry paste?
Thai red curry paste is used commonly in thai cusine recipes and is traditionally made in mortar and pestle. On its own, its spicy, salty and the common ingredients are usually shrimp paste (belacan), chilies, onions or shallots, lemongrass, galangal and cilantro. There are 2 kinds of red curry pastes, this one is prik gaeng ped as it has coriander seeds and cumin seeds, whereas prik gaeng kua does not have it.
Unlike the green curry paste, what makes Thai red curry paste red, is the red chilies used in making it. The traditional or authentic method can be cumbersome, so this Thai red curry paste is made in the blender.
Why To Make Thai Red Curry Paste at Home?
Just like green curry paste, making this at home from scratch gives the best flavor and the flexibility to adjust and control the heat, which can’t be done if you have a store-bought jar.
- Vegetarian & Vegan-friendly: Unlike the authentic thai red paste, we won’t be using shrimp paste, plus its naturally dairy-free, making it as easy vegan recipe too!
- Zero-oil: There is no oil being used in the recipe, so you don’t have to worry about added fats.
- Easy & quick 10 minute recipe: Since there is no stove top cooking or any long process, its a breeze to make in the blender or food processor.
- Customizable: You can tweak the amount of ingredients to suit your preferences like the amount of chilies to control heat etc.
Ingredients For Thai Red Curry Paste
The ingredients below are essential for that distinct red thai paste taste! But If you have an Asian supermarket nearby, it will be much easier to get all of these.
- Red shallots or onion
- Lemongrass stem – This is going to add an aroma to the curry paste. Fresh will be better, but you can use frozen too.
- Galangal – This looks like ginger, but has a different flavor and is pretty hard to cut. Again, fresh galangal is better but frozen can be used too.
- Lime zest
- ground coriander
- ground cumin
- Fresh turmeric – You can add powdered too! Turmeric is also going to brighten the red color of the paste.
- Fresh Coriander (Cilantro) – Not only the leaves, but the coriander roots add an earthy flavor.
- Kaffir lime leaves (Makrut leaves) – These fragrant leaves are going to add citrusy flavor.
- Soaked red chilies – Soaking dried chilies give an earthy flavor along with heat and color. Save the water as it has a flavor too! You can use fresh red chilies but they won’t give the same flavor and could make the curry paste more spicy.
Since this is a vegetarian recipe, there will be no shrimp paste, so if you want a more umami flavor, Shiitake paste or Miso paste can be added.
How to make Thai Red Curry Paste at home?
- Add all ingredients along with chili water to a blender or food processor, then blend to smooth paste.
- Keep scraping down the sides while you are blending and add more water, if required.
- Once the paste is ready, use it immediately to make Thai red curry! or refrigerate for upto 2 days or you can freeze it for about a month.
Recipe Tips & Notes
- Rinse the coriander roots thoroughly because you don’t want any dirt or grim in the curry paste.
- If you want a more umami flavor then you can add Miso paste or dried shiitake mushrooms in place of shrimp paste.
- Chop or grate the Galangal before adding to blender as it can take a lot of effort to blend it smooth as it very tough.
How do I use Thai red curry paste?
Thai red curry paste is popularly used in Thai red curry, but I like using it many recipes like stir fries, soups, egg fried rice , Thai red curry noodle Soup or flavoring meat mixtures as its quite versatile.
How To Store Thai Red Curry Paste?
If you are thinking of making a curry right away then you can store in an air tight container in fridge, but if that is not the case then freezing it in portions like ice cubes can would be helpful to use in future as well.makrut
FAQS
Does red curry paste go bad?
If freezing, you can store red curry paste for 2-3 weeks.
Does red Thai curry paste have fish in it?
In some recipes, boiled fermented fish can be used, however this vegetarian and vegan-friendly thai red curry paste does not use fish or shrimp paste.
How hot is Thai red curry paste?
It is usually medium-hot, the heat level can be adjusted as per preference.
More Such Recipes
- Thai red curry noodle Soup
- Thai Green Curry Recipe
- Thai Cucumber Salad Recipe
- Thai Basil Tofu Stir-Fry – Pad Krapow
- Spicy Ramen Noodles Recipe
- Egg Fried Rice Recipe
- High Protein Tofu Satay
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Thai Red Curry Paste
Ingredients
- 2 shallots chopped
- 1 lemongrass stem trimmed and finely chopped (about 2.5 – 3 tbsp)
- 2 tbsp galangal
- 1/2 tsp lime zest
- 1 tsp ground coriander
- 1 tsp ground cumin
- fresh turmeric small piece
- Fresh Coriander thin bunch
- 6 kaffir lime leaves
- 3-4 red chilis soaked in water
Instructions
- Add all ingredients and a little water to a blender or food processor, then blend to smooth paste.
- Keep scraping down the sides while you are blending and add more water, if required.
- Once the paste is ready, use it immediately to make Thai red curry! or refrigerate for upto 2 days or you can freeze it for about a month.
I have been making this paste since forever and being a vegetarian this gives me the best customisation and taste. In case you guys make it do let me know in the comments here how did it turn out for you!
Such a wonderful and informative post! I really appreciate how you’ve highlighted the flavors and versatility of Thai red curry paste — it’s one of my personal favorites too. At Mekhala Living, we’ve always believed in clean, authentic Asian flavors, and it’s lovely to see Thai cuisine being celebrated with such passion. Can’t wait to try your version at home!
Hi. I made the Thai curry paste but it’s tastier g bitter. What can I do to overcome this pl?