Thai red curry paste

  • Preparation: 30’
  • Cooking: 0’
  • Total time: 30’


  • 1 teaspoon shrimp paste
  • 3 lemongrass stalks
  • 3 teaspoons white peppercorns
  • 40g galangal, peeled and chopped
  • 42798 double kaffir lime leaves, stem removed and coarsely chopped
  • 4 long red chillies, seeds removed and chopped
  • 8 garlic cloves
  • 160g (3) asian shallots, peeled and quartered
  • 1 bunch fresh coriander, roots attached
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil


Heat a small pan or skillet over medium high heat. Wrap shrimp paste in foil to form a small parcel. Place inside pan and cook 2 minutes each side. The shrimp paste parcel should become very fragrant. Remove from foil and set aside to cool.


Trim 2/3 off the top of the lemongrass stalks and cut off the base stump. Remove thick outer layer to reveal the light pink layers. Carefully chop into strips and then coarsely chop.


Insert the Mini Bowl with the “Mini Multi Blade”. Add chopped lemongrass, white peppercorns, and galangal. Manually select 2 minutes and STIR SPEED 10. Press START.


Press PULSE for 5-10 seconds. Repeat four or five times, scraping down the sides, until it forms a smooth paste. Spoon into a jar


If galangal is unavailable, use old ginger. This will give the same peppery flavour as galangal. Curry paste must be stored in a sealed container in the refrigerator for 1-2 weeks or can be frozen for 3 months.