Go Back
5 from 1 vote
Overhead View of a Jar of Red Curry Paste and Spoon Surrounded By Dried Chile Peppers
Red Curry Paste
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
This homemade vegan red curry paste is totally vegetarian and packed with Thai spices. Simmer with veggies in coconut milk for a quick and easy dinner!
Course: Sauce
Cuisine: American, Thai
Author: Alissa
  • ½ tbsp. ground coriander
  • ½ tbsp. ground cumin
  • ½ tsp. black pepper
  • 15 dried red chili peppers soaked in water for 15 minutes
  • 3 garlic cloves
  • 2 kaffir lime leaves soak in water for 15 minutes if using dried
  • 1 lemongrass stalk coarsely chopped
  • 1 shallot
  • 1 ½ tbsp. Asian chili paste
  • 1 tbsp. fresh cilantro stems
  • 1 tbsp. fresh grated galangal could sub fresh ginger
  1. Place coriander, cumin and black pepper in a dry pan over medium heat. Cook, tossing frequently, until spices become fragrant and begin to darken a bit, about 2-3 minutes.
  2. Remove from heat and allow to cool a bit.
  3. Place all ingredients, along with spices, into a food processor and blend until a smooth paste is formed.
  4. Transfer to an airtight container.
Recipe Notes

Recipe makes about ½ cup, which should be sufficient for 5-10 batches of curry, depending on batch size and potency.
Store in the refrigerator for up to a week, or seal it up and stick it in the freezer. An ice cube tray is a great way to freeze batch sized portions, but keep in mind that you might not be able to use that ice cube tray for anything else afterwards.