Red Curry Paste

Hot, Screaming Red chili wonder

Hot, Screaming Red chili wonder

An Indiansed version, made with easily available components.


  • 10 red chilles , soaked in warm water for few minutes and drained
  • 1 onion , chopped
  • 4 garlic cloves
  • 1 tbsp grated ginger, instead of thai galangal
  • 2 lemongrass stalks
  • few stalks of coriander leaves
  • 1 tbsp coriander powder
  • 2 tbsp cumin seeds powder
  • 1/2 tsp white peppercorn
  • 1/2 tsp salt


Grind all the ingredients to a paste in a mixer jar using very little water. Store in an airtight container (for up to 1 month). Alternatively, freeze for up to 3 months.

Use as required.

Recipe Courtesy: Tarla Dalal

Note: Lemon grass is called “hare chai ki patti” in Hindi. Your local bhaajiwala or the herb aisle of supermarkets, will have this highly aromatic green.

Note: To get a brighter hue, use “kashmiri” red chilies. They impart a beautiful color and are not very spicy.

Hot. Hot. Hot.

Hot. Hot. Hot.


8 thoughts on “Red Curry Paste

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