This authentic Thai red curry paste recipe is easy to make, healthy, and proves homemade always beats store-bought. Made with a traditional mortar and pestle or food processor for convenience, it’s the perfect base for your favorite Thai recipes featured on my blog!

Thai red curry paste surrounded by key ingredients like shallots, lemongrass, kaffir lime, garlic, and dried chilies.

Tip: This spicy paste is great for making dishes like fish cakes, choo chee, or a classic Thai red curry. Don’t forget to try my green curry paste too!

Thai red curry paste is a spicy mixture of crushed herbs and spices, commonly used in Thai curries, stir-fries, and more. It’s made with red chilies, garlic, lemongrass, galangal, shrimp paste, and other ingredients like shallots, kaffir lime zest, and salt.

A wooden spoon holding freshly made Thai red curry paste inside a granite mortar.

Why you should try making homemade curry paste

In Thailand, curry pastes are a common sight at street food markets, sold in large quantities. The ingredients used can vary widely, with each household or region in Thailand having its own unique recipe.

More popular recipes you might like are massaman curry paste, panang curry paste, and tom yum paste. Try my homemade versions to experience the authentic taste!

In almost every Asian supermarket, you’ll find a wide selection of prepared curry pastes, like Mae Ploy and Maesri. So, why bother making it yourself?

Close-up view of various colorful herbs and spices in a mortar.

First, let me say—there’s no obligation! Even in Thailand, many people opt for curry pastes purchased from local markets, often made in bulk by someone at home. Plus, the same brands you find in the West are easily available here too.

Close-up of freshly pounded red curry paste in granite mortar.

Still, I think everyone should try making curry paste from scratch at least once. Here’s why:

It’s fresher, with a more authentic taste and aroma than store-bought versions.
Homemade means you control the flavor, especially the spiciness. This is key for Thai red curry paste—adjust the amount of chilies to suit your taste!
It’s free from preservatives, giving you a cleaner, healthier option.
You can make it in bulk and freeze it for later.

Mortar and pestle or food processor

When it comes to making curry paste, you can use either a mortar and pestle or a food processor. Both methods work well, so choose the one that feels most comfortable for you. For many people, the food processor is the go-to option.

Using a food processor saves a lot of time and effort, as it takes away the physical work of pounding the ingredients by hand. However, using a mortar and pestle has its own charm. It offers that feeling of authenticity, and the grinding process can bring out the oils and aromas of the ingredients more fully.

A hand grinding a mix of fresh spices in a granite mortar and pestle, surrounded by lush green grass.

If you have a large granite mortar and pestle, I highly recommend giving it a try—it’s a unique experience that truly connects you with the traditional way of making curry paste.

Ingredient notes

You’ll find most ingredients at your local Asian grocery store or Asian market. For exact measurements, check the recipe card below!

A selection of ingredients on a banana leaf, including dried chilies, dry red spur chilies, kaffir lime skin, turmeric, lemongrass, shrimp paste, salt, garlic, and shallots.

Dry red Thai spur chilies – Large, medium-heat chilies popular in Thai cuisine, adding the red color and spiciness to the paste. Remove the seeds before adding them to the paste.
Dried chilies – Any variety works, contributing smoky depth and heat.
Galangal – A root with a sharp, citrusy, and slightly peppery flavor.
Kaffir lime zest – The aromatic, citrusy peel of the fruit from the kaffir lime tree.
Turmeric – Adds earthy bitterness and vibrant yellow color.
Lemongrass – Contributes a fresh, tangy citrus flavor.
Shrimp paste – Brings bold umami, saltiness, and a pungent depth to the paste. Vegans can use a vegan shrimp paste alternative, or try omitting it entirely.
Salt, garlic, shallots

How to make red curry paste

You can use either a food processor or a mortar and pestle to make your curry paste. If you opt for a food processor, simply add all the ingredients and blend until you achieve a smooth, even consistency. For those using a mortar and pestle, check the step-by-step images below.

Step 1: Soak the dry red spur chilies in lukewarm water for about 10 minutes to soften them. This step makes them easier to pound into the paste. Drain thoroughly to remove excess water before adding them to the paste.

Soaked dry red spur chilies in a metal bowl of water.

Step 2: Start with the dry ingredients—dried chilies, lemongrass, galangal, and salt. Pound them in the mortar until they are finely broken down. Adding these first is crucial, as they are harder to break down and the salt helps absorb moisture while preventing the wet ingredients from sticking.

Hand using a granite mortar and pestle to pound Thai curry paste ingredients outdoors.

Step 3: Next, add the soaked red spur chilies, kaffir lime zest, turmeric, shrimp paste, garlic, and shallots. Continue pounding until the mixture forms a smooth, fine paste.

Close-up of a wooden spoon holding freshly pounded Thai red curry paste inside a granite mortar.

Storage

Refrigerate: Store the curry paste in an airtight container in the refrigerator for up to 2 weeks.
Freeze: Transfer to a freezer-safe container or portion into ice cube trays and freeze for up to 3 months. Thaw only what you need to maintain freshness.

Use your paste in one of these recipes!

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