Thai Red Curry Paste

nam prik kaeng phet daeng

This is an authentic Thai recipe from Muoi Khuntilanont's Kitchen. The recipe was written up by Muoi's husband, Ian Philpott.


The name translates to "hot red curry paste".

The only real difference between green curry paste and red curry paste is that the green is made from fresh green prik ki nu (birdseye chilis), and the red is made from dried red ones.

  • 15-30 phrik ki nu daeng haeng(dried red birdseye chillies)
  • 10 cloves kratiem (garlic), chopped
  • 1 tablespoon takhrai (lemon grass), very thinly sliced
  • 1 tablespoon roasted coriander seeds, ground
  • 1-2 teaspoon kapi, (fermented shrimp paste)
  • 1 teaspoon kha (galangal), chopped
  • 1 teaspoon roasted cumin seeds, ground
  • 1 teaspoon chopped coriander (cilantro) root (if you can't find the roots,use the white lower stem)
  • ½ teaspoon zest of "kaffir" lime (ordinary lime will do)
  • 5 white pepper corns, toasted and ground
  • a dash fish sauce


Toast the dry seeds in a dry skillet or wok to bring out the flavour andaroma. Mix in a mortar and pestle or food processor.

Shelf Life

Will keep for a about a month in a well stoppered container, or may be frozen (I suggest using an ice cube tray to give known quantities for cooking without defrosting a large batch.)