Cookbook:Red curry paste

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Cookbook | Ingredients | Recipes | Curry | Thai recipes

To make 3-4 tablespoons of red curry paste, we need:


  • 12 small, chopped red chilli-peppers
  • 1 branch of lemon grass
  • 3 tows of garlic, pressed
  • 1 small onion
  • 1 tablespoon of grated ginger root
  • 2 tablespoons of feshly chopped coriander leaves and branches
  • a snuff of cumin
  • 1 tablespoon of trassi
  • 2 tablespoons of oil


  1. Grind the red chilli-peppers, garlic, lemon grass and the onion in a mortar.
  2. Add the remaining ingredients except for the oil and keep grinding to a fluid paste.
  3. Now add the oil. Save in an airtight pot in the refrigerator for storage (lasts 1 month).