Homemade Thai Red Curry Paste

• servings: 16 servings
• active time: 10 minutes
• total time: 28 minutes

Ingredients

6 large dried red chilies (such as guajillo or dried California, stems removed, seeded)

3 fresh Fresno (or red Thai chilies, roughly chopped)

2 stalks lemongrass (outer layers removed, bottom 4 inches only, thinly sliced)

1 tablespoon fresh galangal (peeled and finely chopped)

4 medium shallots (roughly chopped)

6 cloves garlic (roughly chopped)

2 tablespoons cilantro stems (packed, roughly chopped)

4 makrut lime leaves (center rib removed, roughly torn)

½ tablespoon white miso paste

½ teaspoon white pepper

½ teaspoon kosher salt

2 tablespoons neutral oil (such as avocado or vegetable)

Directions

Place the dried chilies in a heatproof bowl. Cover with boiling water and soak for 20–30 minutes until fully softened. Drain and squeeze out excess water.

Add the soaked dried chilies, fresh chilies, lemongrass, galangal, shallots, garlic, cilantro stems, makrut lime leaves, miso paste, white pepper, salt, and oil to a narrow container or large measuring cup.

Blend with an immersion blender until smooth, scraping down the sides as needed — about 2–3 minutes. If using a high-speed blender, add 1–2 tablespoons of water to help the blades move. The paste should be deeply fragrant and brick red with no large chunks remaining.

Use immediately, refrigerate in an airtight jar for up to 3 days, or freeze in tablespoon-sized portions for up to 3 months.

Nutrition

• Calories: 33 kcal
• Total Fat: 2 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.01 g
• Sodium: 95 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 1 g