Basic Red Curry Paste

Name: Basic Red Curry Paste
Total time: 1800 s
Yield: 1 mortar (about 1 cup)
Ingredients: dried red chilies; shallots; garlic; galangal; lemongrass; kaffir lime peel; shrimp paste

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- I like to make my own curry paste by hand. I usually make one mortar at a time, then portion it into bags for single-use servings and freeze them to help keep the paste fresh.
- For this review, I didn’t weigh or measure the ingredients; I just estimated the amounts based on what you see in the photos.
- This curry paste recipe is a basic version, commonly used for coconut milk curries like Kaeng Tepho, bamboo shoot curry, pineapple curry, and other similar curries.
- If you want to use it for Choo Chee curry, Panang curry, or stir-fried curry paste, you’ll need to add a few extra spices (I’ll review those in the future).

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Ingredients

30 minutes

1 mortar (about 1 cup)

dried red chilies
shallots
garlic
galangal
lemongrass
kaffir lime peel
shrimp paste

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Steps

30 minutes

1

Main ingredients used
2

Sun-dry the dried red chilies until they are crisp, which makes them easier to pound (or you can soak them in water if you prefer). Pound the chilies until crushed, then add kaffir lime peel, galangal, and lemongrass. Pound until fairly fine, then add shallots and garlic. Continue pounding until smooth. Finally, add shrimp paste and pound until the curry paste is smooth and well combined.
3

Portion the paste into bags and freeze for later use.