Thai red curry paste


  • 8 to 10 Dried Red Chillies ( Kashmiri chillies- I used Byadigi)
  • 170ml Warm Water
  • 1Onion or Shallots, roughly chopped
  • 15to 16 flakes of Garlic,peeled
  • 2 inch Ginger or Galangal, roughly chopped
  • Few stems of Coriander leaves (only stem not leaves)
  • 2 stalk of Lemon Grass, roughly chopped
  • 3 tbsp Coriander seeds
  • 2 tsp Cumin seed
  • 12 Peppercorns
  • 2 tsp salt
  • 2 tbsp Vinegar


  1. De seed dried red chillies and soak in 170 ml warm water for 10 minutes.
  2. Roast coriander seeds and cumin seeds in a pan on low flame till they turn light brown.Transfer to a blender.
  3. Now add to the blender chopped onions/ shallots,soaked red chillies(reserve the water ),garlic, ginger, coriander stems,lemon grass,pepper corns,salt and vinegar.
  4. Grind to a fine paste using the water the chillies were soaked in.
  5. You can preserve this paste in an airtight container and store in the fridge for up to a month or freeze for 3 months.