How To Make A Curry Paste

When it’s cold and rainy outside, there is nothing better than a home made curry! What better way to make a curry than to make your own curry paste at home! So here are three curry paste recipes courtesy of Pinterest that you can try this weekend!


Thai Peanut Sauce


1 can coconut milk (full-fat is standard, but you can also use “light”)

1/4 cup Thai red curry paste

1 cup unsweetened creamy peanut butter

3 Tbsp. soy sauce

1/3 cup sugar

2 Tbsp. white vinegar

½ cup water

1/4 tsp. sesame oil


Combine all ingredients except sesame oil in a medium saucepan and bring to a very gentle boil over medium heat, whisking constantly.

Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.

Remove from heat, stir in the sesame oil, and let the sauce cool for at least 5 minutes. The sauce will thicken as it cools.

Serve immediately or refrigerate in a sealed container for up to 1 month, or freeze for up to 3 months.


Red Curry Paste


3 large dried red New Mexico Chili peppers

10 small dried chillies

½ c. coarsely chopped shallots

¼ c. coarsely chopped garlic

1 Tbsp. coarsely chopped fresh ginger or galanga root

1 Tbsp. ground coriander

1 tsp. ground cumin

½ tsp. pepper

½ tsp. salt


  1. Remove the stems and seeds from the dried chilies. Use your hands to tear the chilies into small pieces, then soak in a bowl of warm water for 10 minutes. Wash your hands thoroughly with soap and water.
  2. Meanwhile, place your shallots, garlic, ginger or galanga root, coriander, cumin, pepper, and salt into the bowl of a food processor or blender.
  3. Once the chilies have finished soaking, drain the water off and add them to the food processor.
  4. Use the processor to grind the ingredients into a paste. You may need to scrape the sides of the bowl down as you go.
  5. Store in a glass container for up to 1 month in the fridge, or freeze for up to 1 year.

Green Curry Paste


4 large green chillies
1 tsp black peppercorns
1 small brown onion
1 TBS chopped garlic
2 TBS chopped fresh coriander, all including root
2 tsp. chopped lemon lime peel
1 tsp salt
2 tsp ground coriander
1 tsp ground cumin
1 tsp lemon grass
1 tsp ground ginger
2 tsp shrimp paste ( 2 tsp fish sauce)
1 tsp ground turmeric
1 tbs oil

1. Chop the onion,garlic,coriander, lemon peel, and chillies. Remove the stems from the chilies, and for a milder version remove the seeds or spicier version leave them. Next place all the vegetables , spices and the oil into a blender. Blend until you have a thick paste. If it’s too dry add either a bit of water or more oil to smooth out the paste.

2. Scoop onto a container and it’s ready to use. Or you can store it in the refrigerator for about a week maybe longer or in the freezer for up to 2 months. (This paste should make enough for 2 recipes.) Now you are ready to use in any of your favorite Thai dishes!


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