Homemade Red Thai Curry Paste – The Soul of Thai Curry
Red Thai curry paste ("Gaeng Phet") is a true classic of Thai cuisine. Its deep red color, fiery heat, and complex flavor make it the perfect base for dishes with coconut milk, vegetables, meat, or tofu.
Ingredients for 2–3 curries
Preparation time 20 minutes
Just follow our instructions.
| Dried red Thai chilies - hot (Chinda) | 10 pieces |
| Dried red Thai chilies - mild (Chifa) | 5 pieces |
| Shallots alternatively 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 peel | 1/2 tsp |
Preparation of the red curry paste
- Prepare chilies: Soak the dried chilies in warm water for about 15 minutes, then drain.
- Roasting spices: Roast coriander seeds, cumin and peppercorns in a pan without oil until fragrant.
- Chop ingredients: Roughly chop the shallots, garlic, lemongrass, galangal, coriander root and kaffir lime peel.
- Mortars: First, finely crush the roasted spices, then gradually add the remaining ingredients and process into a paste.
- Shrimp paste – Optionally, you can add shrimp paste and grind it into the paste. This will give the paste even more depth of flavor.
Is the paste ready? Then here's our authentic Thai recipe for red Thai curry.
Authentic. Fresh. No compromises – Yak Thai
You want the taste of Thailand, but without the hassle? Our Yak Thai curry pastes become fresh in Bavaria manufactured – without preservatives , without flavor enhancers , only with real ingredients .
With our red curry paste, Thai curry tastes like it does in Bangkok – only straight from your kitchen.
