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Thailand / Sauces & condiments
Wikibooks
Thai Red Curry Paste
Thai red curry paste (Thai: phrik kaeng phet) is a spicy paste commonly used to make curry dishes.
Ingredients
ScaleNo serving count in the source — scale by factor
- red chilli, Thai; chopped12
- lemongrass1 stalk
- garlic, pressed3 clove
- onion1
- ginger, grated root1 tbsp
- cilantro, freshly chopped leaves and stems2 tbsp
- ground cumin1 pinch
- shrimp paste, trassi1 tbsp
- oil2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Grind the red chiles, garlic, lemongrass, and onion in a mortar.
Add the remaining ingredients except for the oil, and keep grinding to make a fluid paste.
Mix in the oil. Store in an airtight container in the refrigerator for up to 1 month.
