Red Thai curry paste in red bowl.

how to make red curry paste

  • Author: Denise
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 3/4 cup 1x


Once you learn how to make your own red curry paste and taste pure freshness with the ultimate in flavor, you’ll never buy those expensive packets again.



  • 1 Tbsp. coriander seeds
  • 1 Tbsp. cumin seeds
  • 1 Tbsp. white peppercorns
  • 10 dried red chilis
  • 3 dried kaffir lime leaves
  • 2 Tbsp. minced ginger
  • 4 cloves garlic minced
  • 2 stalks lemongrass
  • 5 sprigs of fresh cilantro (coriander) – leaves and sprigs – chopped
  • 3 Tbsp. diced shallots
  • 2 Tbsp. lime zest
  • 2 fresh red chilis or ½ cup diced red bell pepper diced (remove the seeds if you don’t want too much heat)


  1. Toast the coriander seeds, cumin seeds and white peppercorns in a small pan over medium heat for about 2 minutes. Be careful not to let them burn.
  2. Break your dried chilis in half to remove the seeds.
  3. Using a spice grinder, food processor or pestle and mortar, grind the spices, kaffir lime leaves and dried red chilis until the spices are broken down.
  4. Begin adding all the other ingredients, and blend everything until smooth. Note, if you are using a food process, simply add all the remaining ingredients and hit the power.


  • Cook time reflects using a food processor or blender.
  • Freeze leftover in 1-2 tablespoon measures in small bags or in an ice cube tray. To avoid freezer burn, place the individual bags or ice cube tray in a large freezer bag or freezer container.
  • My rule is 2 Tbsp. Thai red curry paste for a 4-6-person recipe but adjust depending on your heat tolerance.
  • Mix fresh Thai red curry paste and 1 15 oz. can of coconut milk for a quick, wonderful curry sauce for vegetables and/or tofu.
  • Category: Dressings & Condiments
  • Method: Blending
  • Cuisine: Thai

Keywords: how to make red curry paste

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