Thai Curry Paste

Unlock the vibrant flavors of Thailand with this homemade Thai Curry Paste recipe, a fragrant blend of dried red chilies, lemongrass, galangal, and spices like coriander and cumin, all elevated by a touch of zesty lime and savory shrimp paste. Perfect as a base for rich curries and stir-fries, this fresh, preservative-free paste combines authentic ingredients for a depth of flavor that store-bought options simply can't match. Whether you're crafting a creamy coconut curry or spicing up soups, this easy-to-make paste is a game-changer in the kitchen. Plus, it’s freezer-friendly, making it a convenient choice for batch cooking and meal prep.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 8

Ingredients

• 10 pieces dried red chilies
• 2 lemongrass stalks
• 4 pieces shallots
• 6 pieces garlic cloves
• 1 tablespoon galangal (or ginger)
• 1 teaspoon lime zest
• 2 tablespoons coriander root (or stems)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon shrimp paste
• 1 teaspoon white peppercorns
• 1 tablespoon vegetable oil
• 2 tablespoons water

Directions

Step 1

Remove the stems and seeds from the dried red chilies and soak them in hot water for 10 minutes to soften. Drain and set aside.

Step 2

Trim and thinly slice the lemongrass stalks, using only the tender white parts.

Step 3

Peel and roughly chop the shallots, garlic, and galangal (or ginger).

Step 4

Zest the lime and prepare all other fresh ingredients.

Step 5

Using a mortar and pestle or a food processor, grind the softened chilies and white peppercorns into a coarse paste.

Step 6

Add the lemongrass, shallots, garlic, galangal, and coriander root (or stems). Grind or process until smooth, scraping down the sides as needed.

Step 7

Mix in the lime zest, ground coriander, ground cumin, and shrimp paste, continuing to blend until completely incorporated.

Step 8

Drizzle in the vegetable oil and water to help the paste reach a smooth, spreadable consistency.

Step 9

Taste and adjust seasoning if necessary, adding a pinch of salt if desired.

Step 10

Store the Thai curry paste in an airtight container in the refrigerator for up to 1 week, or freeze in portioned amounts for up to 3 months.

Nutrition Facts

Serving size	369.7 grams (369.7g)

Amount per serving	% Daily Value*
Calories	464

Total Fat 16.20g	21%
Saturated Fat 2.50g	13%
Polyunsaturated Fat 8.40g
Cholesterol 18mg	6%
Sodium 649mg	28%
Total Carbohydrate 80.60g	29%
Dietary Fiber 12.00g	43%
Total Sugars 10.90g
Protein 13.10g	26%

Vitamin D 0IU	0%
Calcium 258mg	20%
Iron 18mg	99%
Potassium 1972mg	42%

*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: 28.0%

Protein: 10.1%

Carbs: 61.9%