Thai red curry, known as kaeng phet, hails from the heart of central Thailand. This beloved dish is named for its vivid red color, which comes from the dried red chilies used in the curry paste. The process begins with frying the red curry paste in oil to release its aromatic flavors, followed by adding creamy coconut milk and a variety of other ingredients to create a rich and flavorful curry. While it's often enjoyed with proteins like chicken or shrimp, it can easily be made vegetarian by omitting the meat. No matter the variation, it's traditionally served with fragrant steamed jasmine rice.

Hello, I'm Breda Fenn, a recipe developer and food enthusiast based in Sydney. I have a deep appreciation for global cuisines and love to bring international flavors into my kitchen for my family to savor.

The story of Thai red curry is one of culinary tradition and cultural richness. The name kaeng phet translates to "spicy curry," but the dish offers much more than just heat. It's a harmonious blend of spicy, aromatic, and savory elements, with each batch reflecting the unique touch of its maker, depending on the type of chilies and other ingredients used.

Traditionally paired with jasmine rice, Thai red curry paste isn't limited to just one dish. It's a versatile ingredient that can enhance the flavors of fried rice, noodles, and other culinary creations.

Although pre-made curry pastes are readily available in many supermarkets, there’s something truly special about crafting your own Thai red curry paste from scratch. Using a mortar and pestle, you can finely tune the spice level, flavor profile, and texture to your preference. This hands-on approach connects you to the age-old Thai culinary techniques, ensuring a dish that’s authentically flavorful and uniquely yours. So, let’s embark on this culinary journey together and create an unforgettable Thai red curry from scratch.

Authentic Thai Red Curry Paste Recipe

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Category

Curry Paste

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

Prepare this flavorful red curry paste for your next Thai-inspired meal!

Author:

Breda Fenn

Ingredients

• 12 dried red chillies

• 2 tsp coriander seeds

• 2 tsp cumin seeds

• 1 inch piece galangal, slices

• 1 lemongrass, finely chopped

• Salt

• 2 shallots

• 2 Tbsp coriander stalks

• 4 garlic cloves

• 1cm piece fresh turmeric, sliced

• Zest of 1 lime

• 1 tsp dried shrimp paste

• 400ml coconut milk

• 1 Tbsp fish sauce

• 2 tsp coconut or palm sugar

• 4 kaffir lime leaves, finely sliced

• 300g peeled prawns

• Lime juice

• Fresh coriander

• 80g bean sprouts

• 100g snow peas* (Not necessary)

• 1 cup lychees* (Not necessary)

• KROK Mortar & Pestle

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Directions

1. Place the dried chillies in a bowl and cover with hot water. Leave to rehydrate for around 15 minutes and then strain.

2. Toast the coriander seeds and cumin seeds gently until fragrant. Transfer to the Krok and grind into a fine powder.

   

3. Add the galangal, lemongrass and salt and pound to break up the fibre.

4. Add the shallots and coriander stalks and garlic and pound to create a rough paste.

   

5. Add the rehydrated chillies, turmeric, lime zest and shrimp paste and continue pounding the mix until it forms a uniform paste.

6. To make the curry, heat a tablespoon of oil in a pan and add 2 heaped tablespoons of curry paste. Gently fry over medium heat 1-2 minutes or until lightly coloured and fragrant.

7. Add the coconut milk, fish sauce and sugar and bring to a simmer.

   

8. Add the kaffir lime leaves, snow peas and lychees and cook briefly (around 1-2 minutes).

   

9. Add the prawns and simmer gently until just cooked through. Finish with bean sprouts, fresh lime juice and fresh coriander.

10. Serve with rice - Enjoy!

    

Recipe Video

Recipe Note

The easiest way to serve this curry dish is in a bowl next to a plate of jasmine rice. If you want to use the curry paste for other dishes, stop after step 5 for just the curry paste.