Homemade Thai Red Curry Paste

Overhead image of vegan Thai red curry paste in a bowl.

Homemade Thai Red Curry Paste

Course: Condiment, Sauce

Cuisine: Thai

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: tablespoons

Calories: 33kcal

Author: Shruthi Baskaran-Makanju

My vegan Thai red curry paste uses white miso in place of shrimp paste for fermented depth. From scratch in 30 minutes. Makes enough for two batches of curry.

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Equipment

1 Immersion Blender or high-speed blender

Ingredients

6 large dried red chilies such as guajillo or dried California, stems removed, seeded
3 fresh Fresno or red Thai chilies, roughly chopped
2 stalks lemongrass outer layers removed, bottom 4 inches only, thinly sliced
1 tablespoon fresh galangal peeled and finely chopped
4 medium shallots roughly chopped
6 cloves garlic roughly chopped
2 tablespoons cilantro stems packed, roughly chopped
4 makrut lime leaves center rib removed, roughly torn
½ tablespoon white miso paste
½ teaspoon white pepper
½ teaspoon kosher salt
2 tablespoons neutral oil such as avocado or vegetable

Instructions

Place the dried chilies in a heatproof bowl. Cover with boiling water and soak for 20–30 minutes until fully softened. Drain and squeeze out excess water.
Add the soaked dried chilies, fresh chilies, lemongrass, galangal, shallots, garlic, cilantro stems, makrut lime leaves, miso paste, white pepper, salt, and oil to a narrow container or large measuring cup.
Blend with an immersion blender until smooth, scraping down the sides as needed — about 2–3 minutes. If using a high-speed blender, add 1–2 tablespoons of water to help the blades move. The paste should be deeply fragrant and brick red with no large chunks remaining.
Use immediately, refrigerate in an airtight jar for up to 3 days, or freeze in tablespoon-sized portions for up to 3 months.

Notes

This paste is also used in the Tofu Satay and Panang Curry — make a double batch and freeze in ice cube trays for easy portioning.
Galangal is not interchangeable with ginger — it's pinier and more citrusy. Check the freezer section at Asian grocery stores. Ginger works in a pinch but the flavor shifts.
Fresh or frozen makrut lime leaves both work. Remove the center rib before tearing — it's tough and won't break down.
Store in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition