Red Thai Curry Paste

Red Thai Curry Paste


For roughly 300-350 g paste


4 tablespoons water
2 tablespoons tamari or soy sauce
2 tablespoons lime juice – roughly juice of 1 lime

2 peperoncini
1 whole garlic – peeled
1 shallot – roughly chopped
4 tablespoons tomato paste
2 tablespoons coconut sugar or raw cane sugar
2 tablespoons sunflower oil
2 lemongrass sticks – remove the outer layer & roughly chopped
1 teaspoon turmeric powder
1 teaspoon galangal powder (found in Alnatura shops)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon paprika powder
1 teaspoon ginger powder
1 teaspoon salt



Make the paste using a strong blender or food processor. Start by adding the liquids, then the dry ones and blend or process until it’s smooth. Transfer to a jar and store in the fridge for up to 1 week. You can also separate in 3 containers and freeze for up to 3 months.

Use it for the Thai Pumpkin Recipe!

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