Red Curry Paste Recipe

Unlock the secrets to incredible curries with this homemade red curry paste recipe! Inspired by Madhur Jaffrey's Curry Bible, this vibrant paste is packed with flavor and perfect for pork, beef, chicken, prawns, squid, fish, crab, lobster, or even hard-boiled eggs. Make a batch and impress your friends – it also makes a fantastic, unique gift! The paste keeps for weeks in the fridge or can be frozen for future use. Even without coriander roots, you'll achieve delicious results.

Prep Time 70 mins
Cook Time 70 mins
Calories 31.6 kcal
Protein 2g
Rating 4.5 (10 Reviews)
Red Curry Paste 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Red Curry Paste

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How to Make Red Curry Paste

  1. Soak 10-12 dried red chilies in 5 tablespoons of hot water for 1-2 hours to soften.
  2. Combine the soaked chilies (with their soaking liquid) and all remaining ingredients in a high-speed blender, adding ingredients in the order listed below.
  3. Blend until completely smooth, using a rubber spatula to scrape down the sides as needed. This may take several minutes.
  4. Store any unused paste in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage. Wrap portions in tin foil for easy single-use freezing.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

12g

Fat

0g

Carbs

2g