Red Curry Paste Gaeng Pet

Unlock the vibrant essence of Thai cuisine with this homemade Red Curry Paste (Gaeng Pet) recipe, a fragrant blend of dried red chilies, aromatic herbs, and toasted spices. Crafted from scratch, this versatile paste combines bold ingredients like lemongrass, galangal, kaffir lime zest, and shrimp paste, delivering an authentic depth of flavor that elevates any curry dish. Toasted coriander and cumin seeds provide a warm earthiness, while a touch of white peppercorns adds subtle heat. With just 15 minutes of prep time, this richly spiced paste is perfect for creating classic Thai red curries, soups, or marinades. Easily customizable and freezer-friendly, it’s a must-have for any lover of bold, flavorful cooking.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 6

Ingredients

• 8 pieces Dried red chilies
• 4 small Shallots
• 6 pieces Garlic cloves
• 2 stalks Lemongrass stalks
• 1 tablespoon Galangal
• 1 teaspoon Kaffir lime zest
• 1 teaspoon Coriander seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon White peppercorns
• 1 teaspoon Shrimp paste
• 1 teaspoon Salt
• 1 tablespoon Vegetable oil

Directions

Step 1

Soak the dried red chilies in warm water for 10 minutes until softened. Remove seeds for a milder taste, if desired.

Step 2

Peel the shallots and garlic. Chop the lemongrass stalks, using the tender inner part, and thinly slice the galangal.

Step 3

Toast the coriander seeds, cumin seeds, and white peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant. Allow them to cool slightly and grind into a fine powder using a mortar and pestle or spice grinder.

Step 4

Drain the soaked chilies and add them to a mortar and pestle or food processor. Pound/mix until they break into a paste.

Step 5

Add the chopped shallots, garlic, lemongrass, galangal, and kaffir lime zest to the chilies. Continue pounding or blending until smooth.

Step 6

Add the ground spice mixture, shrimp paste, salt, and vegetable oil. Mix thoroughly into a smooth and aromatic paste.

Step 7

Store the red curry paste in an airtight container in the refrigerator for up to a week, or freeze for longer storage.

Nutrition Facts

Serving size	318.6 grams (318.6g)

Amount per serving	% Daily Value*
Calories	399

Total Fat 14.90g	19%
Saturated Fat 2.20g	11%
Polyunsaturated Fat 8.40g
Cholesterol 18mg	6%
Sodium 2994mg	130%
Total Carbohydrate 65.70g	24%
Dietary Fiber 5.70g	20%
Total Sugars 9.50g
Protein 9.60g	19%

Vitamin D 0IU	0%
Calcium 225mg	17%
Iron 16mg	86%
Potassium 1590mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.8%

Protein: 8.8%

Carbs: 60.4%