Thai Red Curry Paste – Shellfish Free

Thai Red Curry Paste
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Thai Red Curry Paste

Thai Red Curry Paste - Shellfish free

Prep Time 10 minutes
Total Time 10 minutes
Course Paste
Cuisine Thai
Servings 1 cup


  • Food processor


  • 2 tsp Red chillies deseeded
  • 2 tbsp Lemongrass
  • 1 tbsp Galangal grated
  • 1 tbsp Fish sauce
  • ½ tsp Coriander powder
  • ½ tsp Cumin
  • 1 tbsp Coriander roots and stems fresh
  • 1 whole Red onion roughly chopped
  • 1 tsp Lime zest


  • Combine all the ingredients into a blender and blitz until a paste
    2 tsp Red chillies, 2 tbsp Lemongrass, 1 tbsp Galangal, 1 tbsp Fish sauce, ½ tsp Coriander powder, ½ tsp Cumin, 1 tbsp Coriander roots and stems, 1 whole Red onion, 1 tsp Lime zest
  • Use immediately or place paste in a bowl or airtight container in the fridge for up to three days


There are so many varieties dried, fresh, powdered and flaked.
The heat is left up to you, start small and adjust to taste.
Keyword Thai Red Curry Paste
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