jar of homemade thai red curry paste in a jar on a white background with text overlay
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Homemade Thai Red Curry Paste

Thai red curry paste is the perfect marinade for chicken and tofu and is a the foundation of the perfect bowl of curry noodles. Made in a food processor so it's quick and easy means that you'll always have time to skip the jars and make your own. And it freezes like a dream.
Course Sauce
Cuisine Thai
Keyword Asian Noodles, Curry sauce, Marinade, Thai curry paste
Prep Time 10 minutes
Cook Time 0 minutes
Servings 10 servings
Calories 38kcal
Author Debs

Ingredients

  • 4 cloves garlic
  • 2 lemon grass stalks
  • 2 shallot
  • 4- inch piece ginger
  • 8 dried red chilies
  • 1 red serrano pepper
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seed
  • 2 teaspoons chili powder
  • 2 Tablespoons fish sauce soy sauce for vegetarians, tamari for gluten-free
  • 2 Tablespoons palm sugar
  • 2 Tablespoons tomato paste
  • 2 kaffir lime leaves
  • 2 Tablespoons water if needed

Instructions

  • Place all the ingredients in the bowl of a food and blend until a chunky paste forms.
  • Freeze the paste in a ziplock or reusable bag. Cut off what you need per recipe and keep the remaining paste frozen.

Notes

To use frozen paste simply cut off what you need and place the rest back into the freezer.

Nutrition

Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 324mg | Potassium: 210mg | Fiber: 1g | Sugar: 5g | Vitamin A: 10.2% | Vitamin C: 64.7% | Calcium: 1.6% | Iron: 4.9%