Red Curry Paste (Freezer-Friendly)

03 Mar

Red Curry Paste

I have yet to find a pre-made curry paste that I like as much as this recipe.   It makes a large batch and can be frozen, so putting in the 10 extra minutes to put this together is worth it in the end.  I use this in panang curry, spicy peanut noodles, Thai coconut curry soup, and basically anything that I want to have a kick of spice with a nice complexity of flavors.

Yield: 2 cups                                       Prep Time: 10 minutes


  • 30 dried chiles
  • 1/4 cup coriander seeds
  • 2 tsp. black peppercorns
  • 4 tsp. cumin seeds
  • 1 Tbsp. paprika
  • 3 Tbsp. fresh ginger, peeled and chopped
  • 15 garlic cloves
  • 2/3 cup white onion, chopped
  • 3 stalks lemongrass (bottom 2 inches only)
  • 1 Tbsp. coarse kosher salt
  • 3 Tbsp. fish sauce
  • 2 Tbsp. lemon juice
  • 3/4 cup peanut oil, divided
  • 2 bunches cilantro, stems only finely chopped


  1. Toast dried chiles, coriander seeds, cumin seeds, and peppercorns for 2 minutes over medium heat until fragrant.  Grind in batches in a spice grinder to make a fine powder.  Stir in paprika.
  2. Place the ginger, garlic, onion, lemongrass, and 1/4 cup of peanut oil in food processor to make a paste.
  3. Add the spice powder, salt, fish sauce, and lemon juice and blend until combined.
  4. Stir in remaining peanut oil and cilantro stems.

To Freeze: Place tablespoon amounts on a cookie sheet covered in wax paper and place in freezer until solid.  Transfer to a freezer bag.  Use as needed.  Paste can be frozen for 6 months.


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2 responses to “Red Curry Paste (Freezer-Friendly)

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