Red Curry Paste



1 1/2 Tbs. Dried red spur chilies, soaked in hot water and chopped.

1 stalk Lemongrass, finely sliced

1 slice Galangal ginger, finely sliced

1 clove Shallots, finely chopped

1 slices Kaffir lime rind, finely chopped

1 clove Garlic, sliced

1 root Coriander root, chopped

1 t. Roasted coriander seeds

1/2 tsp. Roasted cumin seeds

¼ tsp White pepper corn

¼ tsp. Shrimp paste

¼ tsp. Salt


Pound coriander seeds, cumin, and peppers thoroughly in a mortar & pestle.
Add dried chili and salt , pound together .
Add lemongrass, galangal, Kaffir lime, coriander root
In the mortar add garlic and shallot pound until become find paste.


Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and are intended to be reference only.

Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.

Bangkok Thai Culinary School