Discover the ultimate Thai-inspired red curry paste, bursting with vibrant flavors like lemongrass, ginger, garlic, and the perfect blend of curry spices. It’s so easy to make—you only need a food processor!
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This red curry paste costs approximately $9.37 to make. The recipe makes eight servings, and the cost is around $1.17 per serving.
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What I Love About This Red Curry Paste
- Easy Prep: Toss all the ingredients into a food processor and blend until smooth. No need for complicated steps!
- Customizable: Blend for a minute or longer, depending on how creamy and concentrated you want your paste.
- Convenient Storage: Store the finished paste in a jar with a lid. It will keep fresh in the fridge for up to five days, making meal prep a breeze.
This recipe stands out for its simplicity, flexibility, and bold, delicious flavors. Make this red curry paste recipe because it’s easy, quick, and packed with authentic flavor. With fresh ingredients like lemongrass, ginger, garlic, and a perfect spice blend, it delivers a vibrant taste to your dishes. I like to make a Red Thai Curry Chicken with a coconut milk dish with this curry paste.
Thai Red Curry Paste Ingredients:
Fresh Red fingerling pepper — surprisingly, these peppers are actually pretty mild in flavor. If you are looking to make a really spicy version, make sure to add red Thai chilies additionally. Be careful not to use small Thai chilies for this recipe, look for the larger in size varieties. They are much milder.
Lemongrass: has the best aroma ever! It smells like citrusy grass. There is no substitute. If you can’t find it fresh, lemongrass paste will also work. Instead of the 3-inch stalk, use 1 tbsp of the paste instead.
Ginger: adds a nice spice and flavor.
Garlic: because garlic is life.
Green onion: gives an onion flavor without being too over-powering.
Olive oil: I prefer buttery olive oil for this paste, but one could most certainly use coconut oil.
Coconut aminos: another layer of umami and saltiness.
Maple syrup: helps to balance out the sweetness. Feel free to use agave nectar as well. I do not recommend using honey. It’s too floral.
Curry powder: will give that true epic curry flavor.
Salt: a small amount of salt makes the curry paste flavors pop.
Ingredients and Estimated Cost:
- 13 medium-sized red fingerling peppers – $5.95
- 1 3-inch piece of lemongrass – $1.13
- 1 tablespoon chopped ginger – $0.05
- 2 stalks of green onions – $0.16
- 4 cloves garlic – $1.37
- 1 teaspoon yellow curry powder – $0.13
- 1 tablespoon coconut aminos – $0.05
- 2 tablespoons olive oil – $0.24
- 1 tablespoon pure maple syrup – $0.28
- 1 teaspoon kosher salt – $0.01
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in June 2024.
How To Make Red Curry Paste
***For complete recipe instructions, see the recipe card below.
Combine Ingredients:
- Add all ingredients to the food processor.
Process:
- Process until the desired consistency is met.
Scrape Sides and Process:
- Scrape down the sides halfway through to catch any ingredients that missed the blade. Process for about a minute. The longer you process, the creamier and more concentrated it will be.
Store:
- Transfer the paste to a jar with a lid and store in the fridge for up to 5 days.
How effortless is this red curry paste recipe? Dump all of the ingredients in for a spin. Don’t forget to scrape down the sides with a spatula in between processing.
Can we take a moment to appreciate that deep red color? Wow.
Recipe FAQs
Yes, you can use a blender, but you might need to add a bit of liquid to help it blend smoothly.
Add more chili peppers or a pinch of cayenne pepper to increase the heat.
Yes, you can double or triple the recipe. Just make sure your food processor can handle the increased volume.
Add a little water or oil to thin it out to your desired consistency.
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Are you ready to make the only red curry paste you will ever need? Let’s get started!
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Red Curry Paste Recipe
Recipe Cost 9.37 Serving Cost 1.17
Recipe Cost $ 9.37 Serving Cost $ 1.17Ingredients
- 13 medium-size red fingerling peppers stems removes, seeds removed optionally.
- 1 3-inch piece of lemongrass slice in half to help the blender process it easier.
- 1 thumb of ginger about 1 tbsp chopped
- 2 stalks of green onions cut in half
- 4 cloves of garlic
- 1 tsp yellow curry powder
- 1 tbsp tamari coconut aminos, or soy sauce
- 2 tbsp olive oil or melted coconut oil
- 1 tbsp pure maple syrup or agave nectar
- 1 tsp kosher salt
Instructions
- Add all of the ingredients into the food processor and blend until the desired consistency is met.
- Scrape down the sides halfway through to catch any ingredients that failed to hit the blade. I like to process for a good minute. The longer you process, the creamier and more concentrated it will be.
- When ready, transfer the paste to a jar with a lid and store in the fridge for up to 5 days. (see notes)
Notes
Equipment
Nutrition
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