Thai red curry paste is a pounded paste of soaked dried red chillies, lemongrass, galangal, makrut lime, coriander root, shallots, garlic, spices and shrimp paste, the base of red curry and many other dishes.
What it is¶
Red curry paste (prik gaeng phet, "hot curry paste", or prik gaeng daeng) is the workhorse of Thai cooking. It is made from dried long red chillies, soaked and pounded with lemongrass, galangal, makrut lime zest, coriander root, shallots and garlic, plus toasted coriander seed, cumin, white pepper, salt and fermented shrimp paste. Where green paste uses fresh chillies, red paste uses dried ones, giving it a deeper, rounder, slightly smoky flavour and a longer shelf life.
As well as gaeng phet (red curry) it is the base of fishcakes (tod man pla), dry-fried curries (pad prik gaeng), and, with extra ingredients, of panang, massaman and other pastes.
Origins¶
Red chilli pastes have been part of central Thai cooking since chillies became established in Siam, probably from the sixteenth or seventeenth century via Portuguese and other traders. Red curry is among the older coconut curries of the Thai repertoire and appears in the earliest Thai printed cookbooks of the late nineteenth and early twentieth centuries.
Commercial pastes, sold in tubs in Thai markets and in tins abroad, made red curry one of the most widely cooked Thai dishes outside the country, though they tend to be saltier and less aromatic than a paste pounded fresh.
What goes in it¶
| Component | Role |
|---|---|
| Dried long red chillies (prik chee fah haeng) | Colour, body and moderate heat |
| Dried small red chillies (optional) | Extra heat |
| Lemongrass | Citrus fragrance |
| Galangal | Sharp, piney pungency |
| Makrut lime zest | Citrus-floral oil |
| Coriander root | Earthy depth |
| Shallots and garlic | Sweetness and body |
| Coriander seed, cumin, white pepper | Toasted warmth |
| Shrimp paste (kapi) | Umami and funk |
| Salt | Seasoning and abrasion |
🔁 Vegetarian red curry paste
Traditional red curry paste contains shrimp paste. Leave it out and pound in 1 tsp white miso or Thai fermented soybean paste (tao jiao), and use salt or soy sauce in place of fish sauce in the curry.
Flavour¶
Deep, rich and warm, with the fruity, slightly smoky flavour of dried chilli and a fragrant top note of lemongrass and lime zest. It is usually milder and rounder than green paste, and cooks to a mahogany colour when fried in coconut cream.
How to use it¶
- Gaeng phet: red curry with duck (gaeng phet ped yang, with roast duck, pineapple and grapes or lychee), chicken, pork, beef or pumpkin.
- Tod man pla: fishcakes of pounded fish, red paste, makrut lime leaves and snake beans.
- Pad prik gaeng: a dry stir-fry of meat and green beans with red paste.
- Chu chee: a thick, reduced red curry sauce for prawns or fish.
- Soups and noodles: a spoonful enriches coconut soups and noodle broths.
Making it at home¶
About 8 tbsp (enough for 2 curries for 4) · 40 minutes, including soaking
You need
- 10–12 dried long red chillies (about 15 g), plus 3–5 small dried red chillies for extra heat
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp white peppercorns
- ½ tsp salt
- 2 stalks lemongrass, tender part only, thinly sliced (about 3 tbsp)
- 1 tbsp chopped galangal
- 1 tsp finely grated makrut lime zest
- 1 tbsp chopped coriander root or stems
- 3 tbsp chopped shallots
- 2 tbsp chopped garlic
- 1 tsp shrimp paste
Method
- Snip the chillies open, shake out the seeds, and soak in warm water for 15–20 minutes until soft. Drain, squeeze dry and chop.
- Toast the coriander and cumin seeds; grind with the white peppercorns.
- Pound the chillies with the salt to a paste, then add the lemongrass, galangal, lime zest and coriander root in turn, pounding each smooth.
- Add shallots and garlic and pound well; finish with the shrimp paste and ground spices.
- Or blend everything with a tablespoon or two of the chilli soaking water, scraping down frequently.
Variations¶
- Panang paste: red paste with ground roasted peanuts, used for a thick, sweet, rich curry.
- Massaman paste: red paste with dry-roasted shallot and garlic and extra spices — cinnamon, green cardamom, cloves, nutmeg — reflecting Persian and Indian influences.
- Gaeng som (sour curry) and gaeng kua: simpler red pastes, often with more shrimp paste and no dry spices.
- Chilli jam (nam prik pao): a separate roasted chilli paste, sweet and smoky, not a curry paste.
Buying and storing¶
Because it uses dried chillies, red curry paste keeps a little longer than green: 2–3 weeks in a clean jar in the fridge, surface smoothed and covered with a film of oil. Freeze in tablespoon portions for up to 3 months. Refrigerate opened commercial pastes and use within the time on the label.