Thai red curry paste
A fragrant, fiery red paste of dried chillies, lemongrass, galangal and shrimp paste, much fresher than any jar.
Make this once, then cook it into 27 different dishes.
- Time30 mins
- LevelMedium
- Costabout £0.21 a head
- Makesabout 240 g, enough for 3 curries for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cover the dried chillies with hot water and leave for 20 minutes until soft. Drain, keeping 3 tbsp of the soaking water.
20 min - 2
Toast the coriander seeds, cumin seeds and white peppercorns in a dry pan over a medium heat for 1 to 2 minutes until fragrant. Grind to a fine powder.
1 min 30 s - 3
Put the chillies, shallots, garlic, lemongrass, galangal, lime leaves, coriander stems, ground spices, shrimp paste, salt and oil in a small food processor.
- 4
Blend, scraping down the sides and adding soaking water 1 tbsp at a time, until you have a thick, fairly smooth paste. This can take 3 to 4 minutes.
3 min - 5
Taste a tiny bit. It should be salty, hot and very fragrant. Add more salt if needed.
- 6
Spoon into a clean jar. You should have about 240 g. Chill within 1 hour, or freeze in 80 g portions.
About thai red curry paste
Thai red curry paste (nam prik gaeng phet) is a hot, fragrant paste of dried red chillies, shallots, garlic, lemongrass, galangal, coriander root, toasted spices and shrimp paste, pounded together and used as the base for red curry. It is saltier and more savoury than green curry paste, and has a deep red colour from the dried chillies.
Making it yourself takes 30 minutes and gives a fresher, brighter paste than a jar, and you control the salt, the heat and the allergens. Many shop bought pastes contain wheat or soy, so a homemade one is a good gluten free option.
The heat comes from the dried chillies, which you can soak and deseed. Fry the paste in a little oil or the thick top of coconut milk until fragrant, then add coconut milk and your protein. Use about 80 g for a curry for 4 people.
Tips
- Soak the dried chillies in hot water for 20 minutes and deseed them for a milder paste. Leave the seeds in for more heat.
- Toast the coriander and cumin seeds in a dry pan until fragrant before grinding. It gives much more flavour.
- A mini food processor with a splash of water works well. A pestle and mortar gives the best texture if you have time.
- Galangal is more peppery and citrusy than ginger. Use ginger plus a squeeze of lime if you cannot find it.
- Always fry the paste first until the oil separates. Raw paste tastes harsh.
Storing and freezing
Chill within 1 hour and keep in a clean jar in the fridge for up to 5 days, because the paste contains raw garlic and shallots. For longer, freeze in 80 g portions or ice cube trays for up to 3 months. Always fry the paste in oil before adding coconut milk.
Dishes you can make with thai red curry paste
Gaeng Phet Gai (Thai Red Chicken Curry with Bamboo Shoots)
GFDFEFGaeng Phet Ped Yang (Red Duck Curry with Pineapple and Tomatoes)
DFEFNFGaeng Kua Sapparot (Red Curry with Prawns and Pineapple)
GFDFEFGaeng Phet Tao Hu (Crispy Tofu Red Curry with Baby Corn)
GFDFEFChoo Chee Salmon (Thai Red Curry Salmon)
GFDFEFTod Mun Khao Pod (Thai Sweetcorn Fritters)
DFNFRed Curry Noodle Soup with Prawns and Pak Choi
DFNFMoo Pad Prik Gaeng (Pork and Green Bean Red Curry Stir Fry)
GFDFEFThai Red Curry Chicken Burgers with Lime Slaw
NFThai Red Curry Roast Chicken with Coconut Rice
GFDFEFSticky Thai Red Curry Pork Ribs
DFEFNFSlow Cooked Beef Red Curry (Gaeng Phet Nuea)
DFEFNFQuestions
Is homemade Thai red curry paste gluten free?
Yes. It is made from fresh aromatics, dried chillies and spices. Check that your shrimp paste has no wheat in it. Many ready made pastes contain wheat or soy, so check those labels.
How hot is it?
Medium to hot. Heat depends on the dried chillies and whether you deseed them. Start with 60 g of paste in a curry and add more to taste.
How do I make it without shrimp paste?
Leave it out and add 1 tablespoon of gluten free tamari or an extra 1/2 teaspoon of salt. The paste then suits vegetarians and vegans but tastes slightly less deep. Shrimp paste is shellfish, so avoid it with a shellfish allergy.
Can I freeze it?
Yes, for up to 3 months. Freeze in 80 g portions or in ice cube trays. Fry from frozen in a hot pan.
What can I use instead of galangal?
Fresh ginger is the usual substitute, with a little lime zest to mimic the citrusy edge. The paste will be less authentic but still good.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.