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Thai Red Curry Paste in a black moljacete.
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5 from 80 votes!

Authentic Thai Red Curry Paste

Make your own homemade Thai red curry paste recipe in minutes! This paste is low carb, keto-friendly, gluten-free and vegan-friendly, but best of all it is so damn tasty!
Use super-easy ingredients we all recognize to recreate your favourite Thai dishes.
Prep Time5 minutes
Cook Time0 minutes
0 minutes
Total Time5 minutes
Course: Pastes and Marinades
Cuisine: Indian
Diet: Diabetic, Gluten Free, Halal
Recipe Category: Low Carb
Servings: 8 serves
Calories: 76kcal
Author: Megan Ellam

Equipment

Ingredients

  • 100 g onion diced (3.5 oz) or shallots
  • 3 cloves garlic
  • 60 g coconut oil (4 1/2 tbsp)
  • 2 teaspoons ginger or galangal, grated
  • 1 teaspoon ground coriander
  • 1 tablespoon paprika
  • 6 dried red chillies soaked in warm water until softened
  • 1 tablespoon minced lemongrass
  • 3 kaffir lime leaves thinly sliced
  • 2 coriander/cilantro stalks and roots, roughly chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
Metric - US Customary

Instructions

CONVENTIONAL METHOD

  • Pound all ingredients in a large mortar until it forms a thick paste.

THERMAL METHOD

  • Mix all paste ingredients 10 sec/speed 5. Scrape down sides of bowl and repeat until smooth.

Notes

Ingredients
This is a low carb keto Thai red curry recipe. Suitable for coeliacs or a gluten free diet. The ingredients should be easy for everyone to source.
  • Kaffir lime leaves – use kaffir lime leaves and kaffir lime zest (if you can get it). If you cannot get any use regular lime zest in its place.
  • Chilis – use Thai red chilis that have been dried. These are available in most supermarkets or Asian grocers. I don’t recommend using fresh chilis in the curry paste as it greatly alters the flavour. 
  • Coriander roots – coriander root has so much flavour. Scrape the outer skin off and add to the paste. If you cannot get whole coriander stems still attached to the root make sure to add the stems and leaves to enhance the flavour.
  • Ginger - use fresh ginger or galangal.
Food Processor Curry Paste
Pop everything into a food processor and pulse until a smooth paste forms. This is an easy way to make it if you prefer.
Storing
Fridge – store in the fridge for up to 1 week.
Freeze – in silicone ice cube trays before placing them into an airtight bag for easy use. 
How to use Thai Red Curry Paste
Looking to add some flavor to your grilled protein? Red curry paste is a great option! This versatile Thai paste can be used as a marinade for your favorite meats or veggies before grilling or barbecuing. Mix 1-2 tablespoons with 1 cup of coconut milk for a simple Thai coconut curry sauce.
Thai Red Curry Paste Substitute
You can use this Thai red curry paste substitute to make all your favourite Thai curries like Thai Red Curry Chicken, or tasty Thai Prawn Curry.

Nutrition

Serving: 1serve | Calories: 76kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 7g | Sodium: 293mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 2.7mg | Calcium: 10mg | Iron: 0.4mg | Net Carbs: 1g