Red curry paste



  • Wok or skillet


  • 1 tsp White peppercorns
  • 1 tsp Cumin seeds
  • tsp Coriander seeds
  • 3-5 Dried red spur chilis, cut
  • 1 Stalk Lemongrass
  • 1 tbsp Galanga ginger, finely chopped
  • 2 tbsp Shallots, finely chopped
  • 1 tsp Kaffir lime rind (skin), finely chopped
  • 1 clove Garlic, chopped
  • 1 tbsp Coriander root, finely chopped
  • 1 tsp Shrimp paste
  • 1 tsp Salt


  • Slice chili peppers and soak in hot water for 15 minutes. Set aside
  • Roast cumin seeds, coriander seeds, and white peppercorn seeds in dry wok until brown
  • Place roasted seeds in a mortar and pound until powdered
  • Add soaked chili pepper slices (without water) and salt into mortar and pound with powdered seeds until a fine paste
  • Add galanga and lemongrass and smash to a fine paste
  • Add coriander root, kaffir skin and continue to smash to a paste
  • Add garlic and shallots and smash to a fine paste
  • Add shrimp paste and mix well. Finished and ready to use.

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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 prepared by one of our instructors.

VIDEOS are prepared by Chef Dao, one of our instructors.  Here is a link to her YouTube channel: