Homemade Red Thai Curry Paste

Red Thai Curry Paste is the base for a whole host of delicious, quick and easy curry recipes; it takes 20 minutes and can be frozen.

Aside from toasting the spices, there is no cooking required in this simple recipe!

Homemade Thai Curry Paste

While it may initially seem intimidating, making your own Thai curry paste at home is not that difficult.

In fact, it is simply a matter of going shopping, as none of the preparation work requires "skill".

My version of this classic Thai paste has been Westernised to an extent, and I also add cumin and coriander seeds, which often feature in some curry pastes.

I have added ginger rather than Glanangal, which was difficult to find for years. It is now much more readily available; however, I've gotten so used to the ginger version that I stick with it.

Preparing this paste, which will make 6 or 7 curries for 2 people, takes around 20 minutes. Most of that time is waiting for the dried chillies to soak, giving you plenty of time to get the rest of your prep done.

It joins both a homemade Thai green curry paste and a wonderful massaman curry paste on my site!

Frequently Asked Questions

How long will this store?

This Thai red curry paste will last comfortably in the fridge for a week. If you place it in a jar and cover it with oil, it will last for a couple of weeks.

However, this makes enough paste to make 6 or 7 curries for 2 people. As a result of this, unless you are on a Thai curry fest, I recommend freezing this in portions.

How do I freeze curry paste?

I find that "jumbo" ice cube trays hold a perfect 50-gram (3 Tablespoon) portions. I spoon it in and then cover it with film and freeze it. But you can use smaller ice cube trays that hold 1 tablespoon.

When frozen solid, I place it in a freezer bag and grab one anytime I fancy a curry.

How do I use frozen curry paste?

If using frozen rather than frying it over a high heat, place it in a pan over a medium-low heat until defrosted.

Then turn up the heat and fry and use as any recipe specifies.

Serving Suggestions

Naturally, this red Thai curry paste gets used in a host of curry recipes. I have more than a few for you to try out!

They are a diverse bunch too, I have everything from Thai red duck curry to Thai red prawn curry, both pictured above, to Thai red beef curry, Thai salmon curry and Thai red curry mussels.

I also use it in my Thai red curry chicken noodle soup, chicken and prawn soup, Thai Jungle Curry, Thai baked chicken thighs and Thai red curry vegetable soup.

Don't get tunnel-visioned, though; you can use curry pastes in loads of different ways.

It is borderline genius stirred through scrambled eggs to give your breakfast a bit of a spicy vibe!

Likewise, it is superb stirred through baked beans or giving a boost to a lacklustre can of soup.

You can even fry some and then mash it through some butter and then use that butter for anything from baked potatoes to basting a steak.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section of the recipe.

• Hob/stovetop.
• Small frying pan.
• Mini blender or mortar and pestle, I personally use both because I find it easier.
• A kettle for boiling water to soak the dried chillies.
• Chopping board.
• Kitchen knife.
• Weighing scales and or measuring spoons.