Making Homemade Curry Paste
The secret to a sharp, vibrant curry is the freshness of the ingredients, particularly the aromatics. Grinding them yourself releases oils that are lost in industrial processing, resulting in a paste that colors and flavors the cooking fat immediately upon hitting the pan.
The balance of texture and moisture
Aim for a thick, paste-like consistency; if you add too much liquid, the paste will steam rather than fry in the pan later. Use a heavy-duty mortar and pestle for the best texture, though a food processor works if you scrape the sides frequently.
- Heavy-duty mortar and pestle
- Chef's knife
- Microplane or fine grater
- Air-tight glass jar
What goes in.
- 10-15dried red chilies, soaked in warm water for 15 minutes
- 3 stalkslemongrass, tough outer layers removed, thinly sliced
- 2 tbspgalangal, peeled and finely minced
- 2 tbspgarlic cloves, smashed
- 3 tbspshallots, finely chopped
- 1 tsptoasted coriander seeds
- 1/2 tsptoasted cumin seeds
- 1 tspshrimp paste
- 1/2 tspsalt
Work from hard to soft
Always pound your hardest ingredients—spices and dried chilies—first until they become a coarse powder. Only then add the fibrous roots and soft aromatics, which release moisture that helps emulsify the final paste.
The method.
Toast the dry spices
Place coriander and cumin seeds in a dry pan over medium heat. Shake until fragrant, about 2 minutes, then transfer to a mortar.
Crush the base
Grind the seeds into a fine powder. Add the soaked, drained chilies and salt, pounding until you have a smooth, dark red mash.
Add the aromatics
Add the lemongrass and galangal. Pound firmly until they break down into a fibrous, uniform consistency.
Incorporate the rest
Add garlic, shallots, and shrimp paste. Continue pounding or processing until the mixture is thick, glossy, and holds its shape on the spoon.
Other turns to take.
Green Curry Paste
Replace dried red chilies with fresh green Thai chilies and include fresh cilantro roots and zest from kaffir lime.
Yellow Curry Paste
Add 2 tablespoons of fresh turmeric root to the base for color and a deeper earthy profile.
When it doesn't go to plan.
To store, keep in a glass jar in the refrigerator for up to two weeks, or freeze in an ice cube tray for single-serving portions.
If using a food processor, add a teaspoon of neutral oil to help the blades catch the ingredients.
Always fry the paste in a little oil until it darkens slightly and smells intensely aromatic before adding coconut milk or stock.
The ones that keep coming up.
Can I substitute ginger for galangal?
You can, but the flavor will be less piney and citrusy. Galangal is essential for the authentic punch of a traditional curry.
Why does my paste look watery?
You likely used too much liquid or processed it for too long. If it is too thin, fry it in a pan over low heat until the excess moisture evaporates.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe