How to Make Thai Curry Paste

A big hit of fragrant spices. A riot of colour. If you’ve ever eaten Thai curries, you’ll know they’re a feast for the senses.

Unlike Indian curries, which usually start with dried spice mixes like Garam masala, Thai curries begin with a rich paste made from fresh ingredients. The paste is mixed with coconut milk or water plus vegetables, meat or seafood, then served up on a bed of jasmine or sticky rice. You can also use Thai curry paste in warming soups and sizzling stir-fries.

Ready-made pastes are available in most supermarkets, but nothing beats the intense flavours of homemade Thai curry paste. Making it yourself also means you can dial the chillies up or down to please your palate.

What is Thai curry paste?

A mix of fresh herbs and spices, including chillies, lemongrass, coriander root, garlic, shallots and a root called galangal that comes from the same family as ginger. They’re crushed with a pestle and mortar or blitzed in a blender until they come together in a smooth, spicy paste.

Depending on the curry, other ingredients can be used, including kaffir lime zest and leaves, coriander seeds, cumin seeds, cardamom seeds, turmeric, ginger and peppercorns.

How to use Thai curry paste

Unleash the flavours of Thailand with a spoonful of curry paste to make a delicious meal! To create a base for your curry, heat some oil and fry the paste for a minute or two, coaxing out its aromatic best. Next, incorporate your choice of protein and vegetables, letting them sear in the flavourful oils. Depending on your curry colour preference, add coconut milk, broth, or a combination for a simmering symphony. Season with a touch of fish sauce, palm sugar, and lime juice for a perfect balance of sweet, salty, and sour. Enjoy your fragrant creation spooned over rice!

Find your flavour: three popular types of Thai curry paste

There are several types of Thai curry, including the ever-popular red, green and yellow curries. Even within these broad categories, there are variations in paste ingredients depending on the dish you’re making.

Traditionally, basic red, green and yellow curry pastes were all made with the same ingredients, with the only difference being the colour of the chillies. Over time, many chefs have adjusted this slightly to make each recipe more distinct in look and taste.

Red Curry (kreung gaeng phet daeng)

The most versatile of the curry paste, red Thai curry paste is a fiery blend that forms the base of many curries, and one that packs a punch thanks to its high levels of dried red chillies. Made with chillies, lemongrass, galangal, and shrimp paste, it delivers a vibrant mix of sweet, salty, sour, and spicy flavours.

Green Curry (kreung gaeng keo wahn)

Often considered to be the most popular curry in Thailand, and the hottest of the three, green Thai curry is made with fresh green chillies. It’s a fragrant mix of herbs and aromatics like lemongrass, galangal, and lime zest, offering a complex balance of bright, citrusy notes and a pleasant heat.

Yellow Curry (gaeng leung or gaeng karee )

Usually, the mildest and sweetest of the three. Yellow Thai curry shines with its sunshine hue largely thanks to turmeric or curry powder that’s added to the dish. Milder than its red and green counterparts, it offers a warm, aromatic depth from spices like coriander, cumin, and fenugreek.

Thai red curry paste recipe

Ingredients

6-8 dried red chillies, chopped

2 shallots, sliced

1-2 stems fresh lemongrass: remove outer layers, trim and thinly slice

4 cloves garlic, sliced

1-2 tbsp galangal, grated*

1 tsp fresh coriander root, chopped**

1 tsp kaffir lime zest, grated***

1 tsp shrimp paste****

* If you can’t find this, use ginger with a little extra lime zest instead

** Alternatively, use the thick part of coriander stalks, as near to the root as possible

*** Substitute with 2 kaffir lime leaves (finely chopped) and a little lime zest

**** Use tamari, miso paste or Marmite for a vegan alternative

How to make Thai Red Curry Paste

Soften your dried chillies by soaking them in hot water for around 15 minutes, then drain them, reserving a little of the water. Remove the seeds (optional).

Put the soaked chillies with the rest of the ingredients in a blender and blitz into a smooth paste. Add some of your reserved chilli water if you need to as the paste thickens.

Note: This recipe is for a basic red curry paste. If you’d like slightly more complex flavours, add toasted ground cumin and coriander seeds, as per the green curry paste recipe.

Thai green curry paste recipe

Ingredients

1 tsp cumin seeds

1 tsp coriander seeds

½ tsp white peppercorns

6-8 fresh green chillies, deseeded (optional) and chopped

2 shallots, sliced

1-2 stems fresh lemongrass: remove outer layers, trim and thinly slice

4 cloves garlic, sliced

1-2 tbsp galangal, grated*

1 tsp fresh coriander root, chopped**

1 tsp kaffir lime zest, grated***

1 tsp shrimp paste****

* If you can’t find this, use ginger with a little extra lime zest instead

**Alternatively, use the thick part of coriander stems, as near to the root as possible

***Substitute with 2 kaffir lime leaves (finely chopped) and a little lime zest

****Use tamari, miso paste or Marmite for a vegan alternative

How to make Thai Green Curry Paste

Toast the coriander seeds, cumin seeds and white peppercorns until they release their aromas, tossing them in a dry pan over a medium heat for a few minutes.

Crush the cooled seeds with a pestle and mortar until you have a fine powder.

Put all the ingredients in a blender and blitz into a smooth paste. Add a little water or coconut oil if you need to as the paste thickens.

Thai yellow curry paste recipe

Ingredients

8-10 dried red chillies, chopped

2 shallots, peeled

1-2 stems fresh lemongrass: remove outer layers, trim and thinly slice

6-8 cloves garlic, chopped

1 thumb-sized piece of ginger, sliced

1 thumb-sized piece galangal, sliced*

1 tbsp coriander seeds

2 tsp cumin seeds

1 tsp cardamom seeds

1 tsp curry powder or 2 tablespoons fresh turmeric, grated**

1 tsp shrimp paste***

*If you can’t find this, use ginger with a little extra lime zest

** If you use fresh turmeric, be warned: it colours everything it touches so mind your hands and any surfaces you use

*** Substitute with tamari, miso paste or Marmite for a vegan alternative

How to make Thai Yellow Curry Paste

Wrap the peeled shallots in foil, drizzled with a little oil. Wrap your sliced ginger and galangal in a single layer of foil, drizzled with a little oil. Wrap the unpeeled garlic cloves in foil, drizzled with a little oil. Roast for 20-30 minutes at 180 degrees, until softened and fragrant.

Meanwhile, soften your dried chillies by soaking them in hot water for around 15 minutes, then drain them, reserving a little of the water. Remove any remaining seeds (optional).

Also meanwhile, toast the coriander seeds, cumin seeds and cardamom seeds until they release their aroma, tossing them in a dry pan over medium heat for a few minutes.

Crush the cooled seeds with a pestle and mortar until you have a fine powder.

Slice the cooled shallots and squeeze the roasted garlic from its skin.

Put all the ingredients in a blender and blitz into a smooth paste. You may need to add a little of the reserved chilli water as the paste thickens.

Thai curry paste FAQs

How much Thai curry paste to use

The amount depends on your desired spice level and the recipe. Typically, recipes call for 3-5 tablespoons of paste but as homemade paste can have a more intense flavour, start with 1-2 tablespoons. Start with less and add more to taste, remembering it concentrates as it cooks.

Can you freeze Thai green curry paste?

Absolutely! Freezing is a great way to extend the shelf life of leftover homemade or store-bought paste. Spoon it into portions in ice cube trays or small containers for easy use later. Thaw in the fridge overnight before using.

Can you mix red and green Thai curry paste?

Yes, you can! Experimenting with a blend can create a unique flavour profile. Start with a smaller amount of red paste, as it’s generally spicier than green.

How long does Thai curry paste last in the fridge?

For homemade curry paste, as it’s made without preservatives, it can be stored in the fridge for up to 3 days.

For store-bought paste, an unopened jar of curry paste can last for up to a year in the pantry. Once opened, it will keep for about 3 months in the fridge. Look for signs of spoilage like mould or discolouration before using.

Is Thai curry paste vegan?

It depends on the recipe you use. You can control the ingredients to ensure its vegan-friendly.  Omit shrimp paste or fish sauce and choose plant-based alternatives for a vegan curry base.

Is Thai curry paste gluten-free?

Yes, generally Thai curry paste itself is gluten-free. The traditional ingredients like chillies, lemongrass, galangal, and spices are naturally gluten-free. However, there are two things to keep in mind; always check the label and be aware of cross-contamination.