AsiandinnerPescatarianGluten-freeDairy-freeNo added sugar

Thai Red Curry Paste

Name: Thai Red Curry Paste
Yield: 1 servings
Cuisine: Asian
Ingredients: 12 small red Thai chiles, chopped; 1 branch of lemongrass; 3 cloves of garlic, pressed; 1 small onion; 1 tablespoon grated ginger root; 2 tablespoons freshly chopped cilantro, leaves and stems; 1 pinch of ground cumin; 1 tablespoon trassi (shrimp paste); 2 tablespoons oil

Thai red curry paste (Thai: phrik kaeng phet) is a spicy paste commonly used to make curry dishes.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

12 small red Thai chiles, chopped
1 branch of lemongrass
3 cloves of garlic, pressed
1 small onion
1 tablespoon grated ginger root
2 tablespoons freshly chopped cilantro, leaves and stems
1 pinch of ground cumin
1 tablespoon trassi (shrimp paste)
2 tablespoons oil

Ingredients for 1 serving (155 g) · the original recipe

Method

1
Grind the red chiles, garlic, lemongrass, and onion in a mortar.
2
Add the remaining ingredients except for the oil, and keep grinding to make a fluid paste.
3
Mix in the oil. Store in an airtight container in the refrigerator for up to 1 month.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.