Easy Red Curry Paste (10 minutes!)

Excellent simple recipe, thank you! Despite lack of lemongrass & lime, result was delicious! This one is on my go-to list!

I tried this, ended up with not so much a paste, was too watery with no way of thickening it. I’ll stick to buying it from now on, wasted my time.

Delicious!! I made 4 times the recipe, then froze it in portions. Had the first one tonight with chicken thigh, baby sweetcorn & mangetout. Definitely runnier than yours, but just reduced it in the pan while heating the veg. Added coconut cream. Delighted that I made so much. Thankyou for a really easy effective recipe.

Absolutely yummy ! My fussy 3 all
Loved it . Was expecting more of a dryer paste , mine was quite runny?
Still It didnt change the taste .
With the recipe I made a substitute chicken one for myself and one of my kids and chicken thigh for the other members of my family .
I have another 4tbs of the paste left to make it again .
Thankyou lovely !

Look, Minimalist Baker, I am not sure where you get your recipes from, but you have some seriously delicious stuff here. I did the green curry (small accident when pouring curcuma from the bag, so it ended up being yellow and more Indian than Thai) and through this great experience, found the red curry paste recipe… awesome! I just made it and, though I substituted the bell pepper with some mild red peppers and used a very small handful of piri-piri (unfortunately, no Thai chilies in my corner of the world) and made a bomb of a red curry paste. Fortunately, my family is totally immune to spice, so they could enjoy the amazing fragrances of your recipe. Thanks a lot!

I created this with additional chilli – I ended up using it for soup / curry / stir fry – full of flavour.

Didn’t quite take 10 minutes as I needed to clean the processor – will be doing this again when I run out of paste. Really useful to know what’s going into our food :-)

Flavor was awesome but the consistency was very watery. Not sure why. I used it in Thai curry soup. Yummy.

I love this recipe, I make it all the time for my family! I sometimes sub the neutral oil for coconut oil for more of a coconut flavour when I make Thai curry.

Wow! Your red curry recipe is a winner!
We absolutely love it!
I have omitted the maple syrup and or the coconut sugar, because we don’t like too much sweet.
Definitely I will make it again.
Thank You for this great recipe!

Thank you so much for posting this recipe. Truly amazing! Couldn’t find any cherry bomb or Red Chili peppers so I subbed a green jalapeno. Still awesome. Appreciate the inspiration to experiment with coriander and cumin seeds as well as black peppercorns and lemon grass. Highly recommend.

Really enjoyed this. Lots of flavour! Because I was missing some ingredients, I omitted the lemongrass, subbed almond milk instead of coconut, used ground coriander, cumin, pepper, and ginger, and used less chili peppers (to make it suitable for my one year old). He and my 5yr old licked the plate clean.
Easy and delicious.

Magnificent! I’m always happy when I find your name under a review I’m searching for. Followed the recipe and it worked out perfectly. I appreciate the way you tell us how to balance the flavour, that’s so helpful. Thank you!

Beautiful recipe!

This is the best ever! I have been making it regularly for over a year and it always comes out great and is so perfect for a lot of recipes I love to make! I even planted a Thai chili plant to keep up with my paste making! It’s that good!

Be careful when using lemon juice and lime juice – I felt the quantities given made the curry very sour. When making it again I would only use a small amount of both.

This tasted delicious and authentic. Plenty of paste to make for multiple meals. I’m going to make this again and use it as the base for Thai Curry Pho.

Soooo delicious, and fairly easy given the complex flavor profile.

I have made this twice and it’s so amazing. I subbed the lemongrass for lemon zest and cilantro and jalapeños for the red chiles. It’s not red but more of a yellow/orange color and a little watery but it’s so amazing. I love putting it straight on soba noodles with cucumbers and tomatoes. I have used it in recipes that call for red Thai curry paste and it always adds depth. It took me about 20 minutes to put together but it’s worth the extra 10 minutes.
Thanks for the great recipe. It was nice not to have to pop out to the store during quarantine and easily make this from scratch.
I always make extra for friends and they LOVE it!!

Hmm…I followed all measurements but mine isn’t a paste but rather liquid…

We thought this was amazing, although mine is more yellow than red, it was delicious – sprinkled with coriander and garlic chives with that squeeze of lime juice really Thai-ed it up – defo loved it with chicken and Chinese noodles 😋

This recipe is AMAZING!! I made coconut soup and added a couple of tablespoons of this paste and it was perfect. I would marinate chicken in it too. I love how simple it was to follow. I also had all the ingredients and substitutes are also offered.

I loved this. I tried it in a curry and it tasted so good. I also really liked that you put alternatives to almost every ingredient and told us how to adjust to taste, that’s really useful! Thanks for a great recipe and I’ll be using it again.

This was absolutely delicious in a soup with tofu and veggies, BUT – it’s not red. It’s golden/yellow.

Still fantastic, but a bit watery due to the red pepper. I would make it again in a heartbeat.

This was easy and delicious. Due to COVID-19 shelter in place I made a few substitutions: used a roasted red pepper from a jar and all dried spices. Luckily I had some dried lemongrass, dried red pepper and galangal from Penzy’s. We used it in vegetable curry with tofu.

This was the first curry I had ever made and I was amazed at how tasty and easy it was.
I didn’t have green onion so used a standard white one, subbed avocado oil with olive and sweetened with sugar (had no maple syrup!)
Amazing- thank you so much for this recipe.
Making another tonight- my sick grandmother won’t eat anything but she’s been eating this (when she wasn’t poorly, she loved curry), it’s currently keeping her alive!
Thank you again!

First ever paste I’ve made from scratch so wanted it to be tasty and simple and this most definitely was! Used lemongrass paste instead of actual lemongrass and shallots as they were on offer in local supermarket. I used half the mix in one curry for 4 with beef and butternut squash – let it simmer on a low heat for about an hour and it went down a storm. Go for it!

Lovely receipe I followed it and results were magnificent. The lemon juice can be reduced to one’s liking. I am certainly not going back to ready made pastes now.

I ended up with something that was too liquid to be called a paste. (and not red) I used it in a Thai Red Curry Coconut Soup with prawns. Used far more ‘paste’ than the recipe suggested, but it was delicious! For me, two of the hot red peppers (seeds removed) were plenty.

Delicious!!!
I’ve had so many compliments on this red curry paste ♥️

This was phenomenal! My husband said it was the best thing I’d made in a year! I didn’t have broccoli but I added some purple potatoes, vegetable broth, a bit more salt, some string beans, and one lonely zucchini hiding out in the fridge. Also, topped it with fresh cilantro, mint and scallions. Truly delicious!

This sounded like the best curry paste ever, but I found it to be way too sweet for my taste. The lemongrass was a bit much also, I would tone that down by half, along with the coriander.
I love the idea of a fresh curry paste and because of this post I will begin a search for one that I can call my own.
Thanks for your work here, it is always inspiring!

Great recipe, thank you!

Fantastic tasting, but 10 minutes to make is too good to be true. It took me 20 minutes just to round up all the ingredients. No complaints though, the final product is delicious and totally natural. Next time I’ll be more organized. Thank you for this marvelous recipe.

I’m farely new to cooking and this was one of the most simple and tasty recipe to follow. Thank you for sharing ❤️

Wow this was good! I didn’t have lemongrass but the lime juice and zest seems to be sufficient. I used a little over half of it in coconut milk with chicken and steamed veggies. Husband loved it!

I was not impressed by this recipe. I decided to make it because it seemed easy and quick. It was, but unfortunately, it didn’t give me the thai curry flavor. The smell was overwhelming after I put it in the food processor (and not in a good way). I could not even taste it because it was so pungent. I had to heat it over the stove for about 30 mins. After that, it tasted ok but definitely not like what I had hoped.

I used the cherry peppers too! Very nice heat. I opted to use water instead of oil and next time I will omit the water completely. The juices from the lemon and lime I think would be enough moisture and if not I’ll slowly add water 1 tsp at a time. Going to use this to make your one pot curry dish with the cauliflower which I’ve made before and LOVE. It’s a perfect “ this time I’ll add this and next time I’ll add this and not include this” dish.

Having bought curry paste before I knew what it is like. My daughter loves Thai food so coconut curry anything is eaten with gusto. I made this paste using all dry spices. Paprika instead of red pepper, cayenne powder for the chillies. I plucked some garlic leaves from the garden and a sprig of cilantro. I used fresh garlic cloves, but subbed lemon powder for juice. Everything pulsed beautifully with oil. Curry turned out great!

Yummy! Super easy and I have some in my fridge for easy prep this week and some in my freezer for later. Thank you!

This is super delicious and makes a good amount!! I do find that blending the lemongrass makes little strings in my curry (kind of like mango fibers but more stiff?). Anyone else have this happen? It doesn’t bother me that much but I can definitely tell they’re in there!

I just made this sauce/paste in my food processor. The aromas are so fresh and lovely! I added a little more sweet and salt after tasting, because there was a tiny bitter edge to it. I used only two red chilies- small kids in the house, and left a lot of the seeds out. I think mine were red jalapenos. I plan to make some lentils and use the paste with coconut milk.

This recipe finally inspired me to do my own curry paste, after always buying it in the store, and this is really incredible! The flavors are so intense and wonderful, i made both red and green and there are both delicious! I will never go back to the store-bought. Thanks for creating these recipes Donna!

Delicious, beats store bought any day!

Delicious! Thank you!

Delicious!

Good Article for spicy food lovers! loved it!
I’m here for the first time gone through the article it’s very useful.
The recipe mentioned there was very good for health as well. try it in your home, you will enjoy it and i love spicy food a lot thank you for the post.

This is delicious. Thanks for your recipes!!!