Red curry paste

Course Side dish
Cuisine Thailand
Servings 120 ml


  • 1 tsp ground coriander
  • 0,5 tsp ground cumin
  • 1 tsp white pepper seeds
  • 10 pcs dried rawit peppers
  • 4 pcs dried Spanish peppers
  • 1 tsp Zout
  • 1 tsp galanga chopped
  • 1,5 tsp coriander root chopped
  • 1 tblsp kafir lemon shell chopped
  • 2 stems Citroengras thin slices
  • 4 cloves Knoflook
  • 1,5 pcs Sjalotje chopped
  • 1,5 tsp shrimp paste


  • Soak both dried pepper for 15 minutes in water until saturated, drain and set aside.
  • Roast the coriander and cumin in a small dry pan for about 1 minute over medium heat until they have a heavy scent and lightly roasted.
  • Put them in a mortar, add the peppercorns and mash them into fine powder. Put the mixture in a dish and set aside.
  • Mash the two types of pepper with the salt in the mortar. Gradually add the galanga, coriander root, kaffir lime peel, garlic, shallot and lemongrass, and mash a smooth mixture. Add the shrimp paste and the spice mixture, and keep stamping until you have a smooth, homogeneous mixture. Use the pasta immediately.
  • You can store in the refrigerator for 3 weeks in a sterilized jar. Freezing is also possible!
Tried this recipe?Let us know how it was!
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