Thai red curry paste
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Serves:     people
Notes from Anna
  • This quick and easy Thai red curry paste will keep in the fridge in an airtight container for up to 1 week.


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  1. Peel and roughly chop the shallots. Peel and finely chop the ginger. Peel and crush the garlic cloves.
  2. Wash, deseed and roughly chop the chillies. Remove the outer layer of the lemon grass and finely slice.
  3. Zest and juice the lime.
  4. Blitz all the ingredients, except the pepper, together to a smooth paste. Add a little sea salt and a generous grinding of black pepper and chill until needed.Thai red curry paste recipe

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