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Thai Red Curry Paste

Try this delicious recipe from Marion Grasby as seen on "Marion's Thailand"


  • 10 dried long red chillies

  • 1 tsp raw rice

  • 1 Tbsp coriander seeds

  • ½ Tbsp cumin seeds

  • 1 tsp salt

  • 1 lemongrass stalk, white part bruised and finely chopped

  • 4cm piece of galangal, peeled, roughly chopped

  • 3 shallots, peeled, chopped

  • 3 garlic cloves, chopped

  • zest of 1 kaffir lime, chopped

  • 1 Tbsp shrimp paste


  • 1.

    Place chillies and raw rice in a bowl and soak in room temperature water for 10 minutes to soften. Then drain.

  • 2.

    Place coriander seeds in a dry pan over medium-high heat and cook for 2 minutes or until fragrant. Transfer to a mortar. Repeat with cumin seeds. Then grind spices to a fine powder using a mortar and pestle or spice grinder. Transfer to a small bowl and set aside.

  • 3.

    Place softened chillies, rice and 1 tsp salt into a mortar and use a pestle to pound to a smooth paste. Add each of the following ingredients separately, pounding well after addition: lemongrass, galangal, shallots, garlic and kaffir lime peel. Stir through shrimp paste and ground coriander and cumin. Store in the fridge for 2-3 days or freeze for up to 4 months.


Marion's Thailand airs Tuesdays at 8:30pm only on LifeStyle FOOD

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