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Thai red curry paste recipe

Thai Red Curry Paste Recipe

Chef Mason Bostwick
Moderately spicy, pops of freshness and acidity, cheap and easy to make. My recipe for Thai red curry paste will blow you away! Try this red curry paste and you will never get store bought again!
Prep Time 10 mins
Total Time 10 mins
Course Enhancement
Cuisine Thai, Vegan
Servings 12 servings


  • Food Processor
  • measuring cups
  • measuring spoons


  • 3 tsp Cumin Seed toasted, ground
  • 3 tsp Coriander Seed toasted, ground
  • 12 each Dried Thai Chiles soaked, reserve soaking water
  • 8 Clove Garlic
  • 1/4 Cup Yellow Onion quartered
  • 3 Tbsp Ginger sliced
  • 3 Tbsp Lemon Grass sliced
  • 1 Medium Tomato quartered
  • 2 each Lime juice and zest
  • 1 Tbsp Cilantro chopped


  • Begin by gathering all the ingredients and setting up your food processor. I use a mortar and pestle in this recipe, but you definitely dont have to do that. If you haven't toasted your spices yet, now is the time to do so.
  • Toast these spices in a sauté pan over very low heat. Be sure to keep the spices moving in the pan. Cook like this until the spices are very fragrant.
  • Once the spices are toasted, transfer to the food processor and blend them first so they dont get missed later on.
  • Now add the rest of your ingredients in your food processor. You can do this in batches if you need too.
  • Finally, transfer this recipe for Thai red curry paste into a storage vessel. I recommend using a glass jar with a twist top lid. Be sure to add a teaspoon of neutral flavored oil on the top of your paste to create a seal and keep it fresher longer.
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