Lunch

Curry Paste

Name: Curry Paste
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Ingredients: 4 red Thai chiles (or 3 to 4 dried red chiles, rehydrated), seeded if less heat is desired; 1 medium shallot, roughly chopped; 4 cloves garlic, peeled; 2 tablespoons fresh lemongrass, white and pale green parts only, sliced thin; 1 tablespoon fresh galangal, peeled and chopped (or 1 teaspoon dried galangal powder as a substitute); 2 teaspoons fresh coriander root, chopped (or ½ teaspoon coriander seed); ½ teaspoon shrimp paste (optional, but traditional); 1 teaspoon salt; 2 tablespoons neutral oil; 1 tablespoon lime juice

A vibrant, aromatic paste that forms the flavor foundation of any Thai curry—red chiles, garlic, lemongrass, and galangal ground into a fiery, herbaceous base. Made fresh in a food processor in ten minutes, it outshines any jarred version and freezes beautifully for months.

39calper serving 0gprotein 2gcarbs 4gfat 10min prep 8serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Curry Paste — common questions

Can I make it without a food processor?

Yes, use a mortar and pestle, though it takes 15–20 minutes of grinding. Start with the hardest ingredients (galangal, lemongrass) and pound to break them down, then add softer items gradually, working in the oil at the end.

Can I freeze curry paste?

Yes, absolutely—freeze in ice cube trays for portion-sized cubes, then transfer to a freezer bag. It keeps for 3 months and tastes as fresh as the day you made it; there's no need to thaw before using in a curry.

What if I can't find fresh galangal or lemongrass?

Substitute dried galangal powder (use half the amount) or dried lemongrass, and increase the citrus (lime or lemon juice) to compensate for the loss of fresh aroma. Fresh ginger can replace galangal in a pinch, though the flavor will be slightly different.

Is shrimp paste necessary?

No—it adds traditional umami depth, but the paste works without it for a vegetarian or vegan version. If you skip it, add an extra ½ teaspoon of salt to maintain depth.

How much curry paste do I use in a curry?

For a Thai curry serving 4, use 2 to 4 tablespoons of paste (depending on heat preference) sautéed in 1 to 2 tablespoons of coconut oil in a pan over medium-high heat for 2 minutes until fragrant, then add your protein and vegetables.

Can I store it in the refrigerator instead of freezing?

Yes, it keeps refrigerated in an airtight container for up to 2 weeks. Cover the surface with a thin layer of oil to prevent oxidation and browning.