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Thai Red Curry Paste

1 tsp cumin seeds  

2 tbsp coriander seeds  

1 tsp black peppercorns, crushed  

10 dried Kashmiri chillies, soaked and drained  

5 dried red chillies, soaked and drained  

1 red long finger chilli, deseeded  

2cm knob of galangal, peeled and chopped  

3 kaffir limes leaves  

5 garlic cloves, peeled and chopped  

5 shallots, peeled and chopped  

2 tbsp coriander stalks, chopped  

1–2 lemongrass stalks, trimmed and chopped  

1 tbsp shrimp paste  

2 tsp sea salt


Put all the ingredients into a mini food processor with 3 tablespoons water and 1 tablespoon of oil  

Grind into a smooth paste.

Store in air tight (clean container) or freeze.

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