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Thai Recipe : Red Curry Paste

This paste in Thai is called Kruang Gaeng Ped

Makes about 10 fl oz.


  • 15 dried red chilies
  • 10 black peppercorns
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 4 whole cloves
  • 3 bay leaves
  • 1 tsp ground nutmeg
  • 1 onion, chopped
  • 2 tbsp chopped garlic
  • 4 tbsp roughly chopped lemon grass
  • 1 tbsp fresh galangal (or if dried, soaked 30 minutes in hot water)
  • 4 tbsp chopped coriander root
  • 2 tbsp chopped lime zest
  • 2 tbsp shrimp paste
  • 2 tbsp vegetable oil


  1. Grind chilies, peppercorns, coriander, cumin, salt, cloves, bay leaves and nutmeg in a blender or spice mill. Combine with onion, garlic, lemon grass, galangal, coriander root, lime zest, shrimp paste and vegetable oil in a food processor.
  2. When you’ve made a smooth reddish brown paste, refrigerate half of it in a clean tightly lidded jar, and freeze the rest in measured amounts, of about 1 ½ tablespoons each.

Submitted by KY Chang

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Last Modified: 11/27/11.