Red Curry Paste


  • 20 dried red chilies
  • 10-20 fresh red Thai chilies or serranos
  • 6 tsp. coriander seeds
  • 2 tsp. black pepper
  • 3 tsp. cumin seeds
  • 1½ Tbsp. galangal or ginger
  • 1/3 c. garlic
  • 1 tsp. salt
  • ¼ c. cilantro stems
  • 1/8 c. chopped basil
  • 1 Tbsp. lime peel
  • 1 Tbsp. oil


  1. Dry roast coriander seeds, black pepper and cumin seeds over medium heat on the stove. Roast for 1-2 minutes or until the spices become obviously fragrant. Watch carefully and stir frequently as spices will quickly burn.
  2. Add spices and remaining ingredients to a food processor. Grind until well blended. This can be an arduous process and may take some time. Once blended, remove from food processor and put into a mortar. Use the pestle to further break apart and blend the ingredients. Essentially pulverize the paste as much as possible. Once blended, put into canning jar and refrigerate. This will last about 1-2 weeks.

Yield: about 1 cup

Browse Cook(s): Catie Sanner Micheff Sisters
Browse Theme(s): Thai Asian Sauces and Seasonings

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.