Why does my curry taste bitter or harsh?

That usually means the paste was cooked at too high a temperature. Always sauté gently over medium heat until fragrant, not burned. This allows the aromatics to bloom without turning bitter.

What if I don’t have galangal?

Fresh ginger makes a good substitute. It’s a little milder and sweeter but still provides that fresh, aromatic quality that balances the spice. Use the same amount and adjust to taste.

Can I make this paste without shrimp paste?

Absolutely. If you prefer a vegetarian or vegan version, replace shrimp paste with fermented soybean paste, miso, or soy sauce. You’ll still get that savory, umami depth without seafood.

How long does homemade curry paste last in the fridge?

It usually keeps well for about three days if stored properly in an airtight glass jar. Press a small piece of plastic wrap over the surface before sealing to prevent air from getting in. For longer storage, freezing is best.

Thai Red Curry Paste Recipe: The Most Delicious Guide

Description

A fragrant and authentic homemade Thai red curry paste made with dried chilies, lemongrass, galangal, garlic, and shrimp paste. Perfect for creating traditional Thai curries, soups, and marinades bursting with fresh, spicy flavor.

Ingredients

Scale

16 dried chilies, chopped into 1 cm (0.5″) pieces, seeds shaken out
2 tbsp lemongrass, sliced, reedy outer skin removed (1 large stalk)
1 tbsp grated galangal, peeled and grated
4 garlic cloves, peeled whole
1 tbsp shrimp paste in oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tbsp chopped coriander/cilantro stem and roots
2 red shallots, peeled and roughly chopped
1 tsp lime zest
1/4 cup reserved chili soaking water

Instructions

Taste dried chilies for spiciness. Place the chopped chilies in a large bowl and pour over about 3 cups of freshly boiled water. Leave to soak for about 30 minutes.
Remove chilies and reserve the soaking water.
Place the softened chilies in a blender or food processor.
Add the remaining ingredients along with 1/4 cup of the chili soaking water.
Blend on high until completely smooth, about 20 seconds in a powerful blender or up to 1 minute in a regular one. Add a little more soaking water if needed to help blending.
Scrape the paste into a clean bowl or airtight container.
Store in the refrigerator for up to 3 days or freeze for later use.
Use as a base for Thai curries, soups, or marinades.

Notes

Soaking the chilies softens them and enhances color and texture.
Fresh lemongrass and galangal give the best flavor; substitute ginger if galangal is unavailable.
Shrimp paste provides depth and umami; for a vegetarian version, replace it with miso or fermented soybean paste.
Adjust chili quantity to control spiciness.
Freeze portions in ice cube trays for easy use later.

Nutrition

Serving Size: 1 tablespoon
Calories: 25
Sugar: 0.5g
Sodium: 130mg
Fat: 1g
Saturated Fat: 0.3g
Unsaturated Fat: 0.6g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 0.5g
Protein: 1g
Cholesterol: 2mg

Keywords: Thai red curry paste, curry paste, Thai cooking, homemade curry base, chili paste, Thai recipe, authentic Thai curry, spicy paste, lemongrass curry, galangal curry paste