Homemade Red Curry Paste

Homemade Red Curry Paste


Servings 12
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.


  • 6 Dried Chili seeded
  • 2 Brown Onions chopped
  • 3 Garlic crushed
  • 2 tbsp Olive Oil
  • 1 Black Pepper freshly ground
  • 2 tsp Turmeric ground
  • 1 tbsp Paprika
  • 1 tsp Lemon Zest
  • 2 g Shrimp Paste (from your local Asian supermarket)

Nutrition Information

Qty per
37g serve
Qty per
Energy 83.162352941176kcalcal 226.34344189025kcalcal
Protein 3.5002450980392gg 9.5266366923272gg
Fat (total) 2.9027941176471gg 7.9005510119675gg
 - saturated 0.34166666666667gg 0.92991608074393gg
Carbohydrate 11.67318627451gg 31.770976478593gg
 - sugars 1.5698039215686gg 4.2725441276533gg
Dietary Fibre 3.1208333333333gg 8.4939895667952gg
Sodium 197.44387254902mgmg 537.38409403226mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This homemade Red Curry Paste recipe is nice and simple and great if you keep lots of herbs and spices at home.



  1. Place all the ingredients into a food processor and process until combined and smooth.

  2. Seal in an airtight container and pour a little olive oil over the top to preserve.

  3. This mixture keeps for up to a week sealed in an airtight container in the fridge.  It can also be frozen into ice cubes

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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