Dressings and Sauces

Red Curry Paste Recipe

Meet the best Thai-inspired red curry paste filled with lemongrass, ginger, garlic, and the perfect amount of curry spices. It’s effortless. It’s made in a food processor!

I’ve been longing to make homemade Thai food for a while now. Not to mention, the hubby (Ali) has never tasted Thai food before. Crazy? I know it. After making this red curry paste, skies the limit to what dishes we can make.

red thai curry paste recipe posh plate

I’m always hesitant to encourage the hubby + the twins to eat something new unless I know it will be good. First impressions are so very important. Especially when eating outside your culture. I mean, if they don’t like it, I wouldn’t be able to cook it as often because mommy over here does not want to cook two meals, and eating out is not always the answer.

So when I made this dish, I was super stoked how good it came out!♡

I’ll let you know how they liked it in the next post. Oh, by the way, I made a Red Thai Curry Chicken with coconut milk dish with this curry paste.

Thai Red Curry Paste Ingredients:

how to make red thai 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.

Soy sauce 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 and pepper.

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.

the best red thai curry paste

Can we take a moment to appreciate that deep red color 😍? Wow.

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how to make red thai curry paste

Are you ready to make the only red curry paste you will ever need? Let’s get started!

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thai-red-curry-paste-recipe-
Red Curry Paste Recipe
Prep Time
8 hrs 48 mins
Cook Time
8 hrs 48 mins
Total Time
8 hrs 48 mins
 

Thai-inspired red curry paste filled with lemongrass, ginger, garlic, and the perfect amount of curry spices. It’s effortless. It’s made in a food processor!

Course: Dressings and Sauces
Cuisine: Thai
Keyword: sauce and dressings, thai
Servings: 8 servings
Calories: 77 kcal
Jillian: Jillian
Ingredients
  • 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
  1. 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 + more concentrated it will be. 

  2. When ready, transfer the paste to a jar with a lid and store in the fridge for up to 5 days. (see notes)
Recipe Notes

How long does this homemade red curry paste last? I would not enjoy it any longer than 5 days. Top the paste with a drizzle of olive oil for optimal freshness. 

Yields 8 servings | 1 serving is 1 tbsp 

Nutrition Facts
Red Curry Paste Recipe
Serving Size
 
1 tbsp
Amount per Serving
Calories
77
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
299
mg
13
%
Potassium
 
279
mg
8
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
2
g
4
%
Vitamin A
 
729
IU
15
%
Vitamin C
 
106
mg
128
%
Calcium
 
21
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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