Red Curry Paste: Original Thai Recipe by Yak Thai
Red Thai curry paste ("Gaeng Phet") is a true classic of Thai cuisine. Its deep red color, fiery heat, and complex spiciness make it the perfect base for dishes with coconut milk, vegetables, meat, or tofu.
Ingredients for 2–3 curries
Preparation time 20 minutes
Simply follow our instructions.
| Dried red Thai chilies - spicy (Chinda) | 10 pcs |
| Dried red Thai chilies - mild (Chifa) | 5 pcs |
| Shallots (or red onion) | 2 tbsp |
| Garlic cloves | 2 tbsp |
| Galangal | 1/2 tsp |
| Lemongrass | 2 tbsp |
| Coriander seeds | 2 tsp |
| Coriander root | 1 tsp |
| Cumin | 1/2 tsp |
| Peppercorns (white) | 1 tsp |
| Coarse sea salt | 1/2 tsp |
| Shrimp paste (optional) | 1 tsp |
| Kaffir lime zest | 1/2 tsp |
Preparing the red curry paste
- Prepare chilies: Soak the dried chilies in warm water for approx. 15 minutes, then drain.
- Toast spices: Toast the coriander seeds, cumin, and peppercorns in a pan without oil until fragrant.
- Chop ingredients: Coarsely chop the shallots, garlic, lemongrass, galangal, coriander root, and kaffir lime zest.
- Pound: First, finely crush the toasted spices, then gradually add the remaining ingredients and process into a paste.
- Shrimp paste – optionally, you can add shrimp paste and crush it into the mixture. This adds even more depth to the flavor.
Is the paste ready? Then head over here to our authentic Thai recipe for red Thai curry
Authentic. Fresh. No compromises – Yak Thai
Do you want the taste of Thailand without the effort? Our Yak Thai curry pastes are freshly made in Bavaria – no preservatives, no flavor enhancers, only real ingredients.
With our red curry paste, Thai curry tastes just like in Bangkok – only straight from your own kitchen.
