Thai red curry paste

Prep 10 min
Makes 1 Cup



1/2 cup
chopped fresh ginger
1/4 cup
chopped red onion
2 tbsp
1 tbsp
1 tbsp
1 tbsp
1 tbsp
brown sugar
2 tsp
ground coriander
1 tsp


  • WHIRL all ingredients in a food processor or blender, scraping down sides as needed, until puréed, 1 to 2 min. Use immediately or refrigerate in a jar for up to a month. (Storage Tip: Freeze in a plastic-wrap-lined ice-cube tray. Pop out and store in a freezer bag. Makes 9 cubes.)



Spicy Green Curry Paste: Instead of red onion, use 1 unseeded, chopped jalapeno. Add 1/4 cup each packed fresh basil leaves and cilantro.
Mild & Creamy Yellow Curry Paste: Instead of lime zest and juice, use 1 tbsp lemon juice and 2 tsp lemon zest. Add 3/4 tsp turmeric.
Hot & Sour Curry Paste: Combine 2 tbsp green curry with 1 tbsp yellow curry and 1 tsp vegetable oil.


Calories 15, Carbohydrates 4 g, Sodium 130 mg.
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