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EveryMasala

Pastes and wet masalas

Thai red curry paste

A pounded paste of dried red chilli, galangal, lemongrass and shrimp paste for kaeng phet.

Thai red curry paste, nam prik kaeng phet, is a pounded paste of dried chilli and aromatics used to start red curries cooked with coconut milk. It is traditionally made in a heavy granite mortar and pestle.

What goes in

Dried red chilli: 26%26%Galangal: 16%16%Lemongrass: 16%16%Shallot: 16%16%Garlic: 16%16%Kaffir lime zest: 5%Shrimp paste: 5%19parts

Parts by volume of the whole spice. The ring shows each part's share.

Made step by step

Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.

  1. Step 1: Infuse Soak the dried chillies in warm water until soft, then drain.
  2. Step 2: Toast Toast the coriander and cumin seed and grind them.
  3. Step 3: Pound Pound the chillies with salt to a smooth paste.
  4. Step 4: Pound Add the galangal, lemongrass and zest and pound.
  5. Step 5: Pound Add shallot and garlic, then the shrimp paste, and pound until smooth.
  6. Step 6: Store Store in a jar under a film of oil in the refrigerator.
  7. Dried red chilli: 26%26%Galangal: 16%16%Lemongrass: 16%16%Shallot: 16%16%Garlic: 16%16%Kaffir lime zest: 5%Shrimp paste: 5%
    Finished Thai red curry paste, by share.

Order of pounding

Cooks start with the driest, hardest ingredients such as chilli and salt, and add the softer ones, galangal, lemongrass and kaffir lime zest, later. The shrimp paste goes in last. This makes a fine, even paste.

Use

The paste is fried in the thick top of the coconut cream until the oil separates, then thinned with more coconut milk and meat or vegetables. Brands and families differ in heat.

Where it is used

Red curry with chickenDuck curryFish cakes

The spices in it

GalangalRoot.Kaffir limeZest and leaf.Chili pepperThe pungent berry of the Capsicum plant, used to add heat to dishes worldwide.

Also part of it, and being written: Lemongrass (Stalk.).

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Sources and further reading

About this page

Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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