Red Curry Paste (Khrueang Gaeng Ped)

Name: Red Curry Paste (Khrueang Gaeng Ped)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min

Published December 21, 2025
Updated December 21, 2025
Author Bell V’Kit

Fragrant, spicy, and balanced, this red curry paste (khrueang gaeng ped) is the essential base for Thai dishes like gaeng ped, panang curry, Thai fish cakes, and stir-fry dishes. Made with a mortar and pestle, it blends toasted spices, fresh aromatics, and Thai red chilies into a rich, cohesive paste.

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Total : 40 min

Spice Level : Medium

Skill Level : Intermediate

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What Is Red Curry Paste?

Red curry paste or khrueang gaeng ped (เครื่องแกงเผ็ด), is one of Thailand’s essential seasoning pastes, a fragrant blend of dried red chilies, lemongrass, galangal, kaffir lime zest, garlic, shallots, shrimp paste (kapi), and warm toasted spices such as coriander and cumin. Traditionally pounded by hand in a mortar and pestle, it forms a rich, aromatic base used in iconic dishes like Thai red curry (gaeng phed) and Thai fish cakes (thot man pla). It is also the foundation for many other classic Thai dishes including stir-fried red curry with pork or chicken (pad prik gaeng moo, pad prik gaeng gai), red duck curry, panang curry, crispy fried catfish curry, and variations of jungle curry.

The paste gets its deep red color from large, sun-dried red chilies (prik chee fah haeng), which add both color and a smoky depth. The flavor is beautifully balanced, spicy without being overwhelming, bright and citrusy from the herbs, smoky from the dried chilies, and deeply savory from the shrimp paste.

It is distinct from green curry paste (khrueang gaeng khiao wan), which uses fresh green chilies and creates a brighter color and a more herbaceous profile. When red curry paste is fried in coconut cream, the paste releases its natural oils and transforms into the rich aroma that defines many Thai red curry dishes.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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Why You’ll Love Red Curry Paste?

Instantly adds bold, authentic Thai flavor to any dish without the guesswork
One paste, endless possibilities: curries, stir-fries, soups, marinades, and snacks
Rich, warm, deeply satisfying aroma from fresh herbs and toasted spices
Perfect balance of heat, citrusy freshness, and savory depth

Ingredients & Equipment Checklist

Use this checklist to quickly gather your ingredients and equipment for smooth, stress-free cooking.

Ingredients

For the Paste

Yield: About 170-200g

Equipment

[] Mortar and pestle (essential for the best texture and aroma)
[] Small frying pan (for toasting spices)

Ingredient Highlight: Coriander Seeds (เมล็ดผักชี)

Why It Matters
Coriander seeds add warm, toasty depth to Thai curry pastes. Their aroma is subtle but complex; slightly sweet, a little nutty, with a soft citrus note that lifts the entire paste. In red curry paste, coriander seeds help round out the heat from the chilies and give the paste a fuller backbone.

How It’s Used
The seeds are lightly toasted to release their essential oils, then ground into a fine powder before mixing into the paste. Toasting is key as it wakes up the natural fragrance and deepens the flavor, making the paste richer and more aromatic.

In Thai Cooking
Coriander seeds appear in many Thai curry pastes, especially those from the central region like red curry paste, green curry paste, jungle curry paste, and panang curry paste. They also show up in marinades, grilled meats, and even certain soups. Their warmth helps balance assertive herbs like lemongrass and galangal.

Nutritional & Health Benefits

Naturally rich in antioxidants
Supports digestion and may ease bloating
Contains small amounts of vitamins and minerals
Known in traditional Thai medicine for its calming, balancing qualities

Tips Before You Start Making Red Curry Paste

Choose your chilies: Use a mix of large dried long red chillies for color and small dried chillies (prik jinda or bird’s eye) for heat. Soak them until soft but not mushy about 15 minutes in room temperature water keeps the color bright.
Toast your spices gently: Coriander and cumin seeds burn easily. Toast just until fragrant. Once you smell their aroma, remove them from the heat right away.
Add dry ingredients first: Start pounding with harder, drier ingredients like lemongrass, and galangal before moving on to the softer ones. Hard, dry ingredients need maximum friction against the mortar to break down into a fine powder or paste. Softer, wet ingredients like shallots and garlic release liquid early, which can cause splashing and make it much harder to grind the tougher ingredients smoothly.
Pound, don’t rush: Pounding by hand may take 20–30 minutes, but it releases essential oils that create a paste with real depth and aroma. Each ingredient should break down fully before adding the next.
Mortar matters: A granite mortar and pestle is ideal, its weight helps crush fibrous ingredients like lemongrass and galangal evenly, creating a smoother texture.
Salt is your secret helper: Salt isn’t just for seasoning; it also acts as an abrasive, helping to break down tough fibers while pounding.

Red Curry Paste (Khrueang Gaeng Ped)

Fragrant, spicy, and balanced, this red curry paste (khrueang gaeng ped) is the essential base for Thai dishes like gaeng ped, panang curry, Thai fish cakes, and stir-fry dishes. Made with a mortar and pestle, it blends toasted spices, fresh aromatics, and Thai red chilies into a rich, cohesive paste.

Spice Level : Medium

Skill Level : Intermediate

Cook : 20 min

Total : 40 min

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Ingredients

For the Paste

Yield: About 170-200g

Equipment

[] Mortar and pestle (essential for the best texture and aroma)
[] Small frying pan (for toasting spices)

Cooking Instructions

1. Toast and grind the dry spices

[] Toast coriander seeds and cumin seeds in a dry pan until fragrant (1–2 minutes).
[] Grind together with white peppercorns until fine.
[] Set aside. This will add warm depth to the paste later.

2. Pound the tough aromatics

[] In your mortar, pound lemongrass, followed by galangal, kaffir lime zest, and coriander root.
[] Pound until the mixture forms a rough paste. This stage builds the aromatic base.

3. Add the chilies

[] Add the softened dried red chillies (both large and small) and salt.
[] Pound thoroughly for 10–15 minutes until smooth and the oils start to release.
[] The chilies give the paste its signature red color and gentle heat.

4. Add the moist aromatics

[] Add garlic, then shallots, pounding after each addition until fully integrated.
[] Continue until the paste becomes thick, cohesive, and evenly blended.

5. Incorporate the seasoning

[] Add shrimp paste along with the ground dry spices from Step 1.
[] Pound and mix until smooth. The paste should be fragrant, slightly oily, and rich in color.

6. Storage tip

[] Store the paste in an airtight jar.
[] Keep refrigerated for up to 2 weeks or freeze in small portions for up to 2 months.

Did you make this recipe?

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Can I use a blender instead of a mortar and pestle?

Yes, but the texture and aroma will be different. A blender makes the paste smoother and slightly more muted. A mortar and pestle gives you a richer, more fragrant paste with better oil release.

How spicy is red curry paste?

Medium spicy. Most of the heat comes from dried red chilies, but the paste is more aromatic than fiery. You can adjust heat by adding or reducing the small dried chilies.

How long does homemade curry paste last?

Refrigerated, it lasts up to 2 weeks in an airtight jar. Frozen, it keeps up to 2 months. Freeze in small portions for easy use.

Can I skip the shrimp paste (kapi)?

You can, but the flavor will be less savory and less rounded.

What dishes can I make with red curry paste?

Red curry paste is incredibly versatile. Use it for red curries (gaeng ped with any meat), panang curry (pork, beef, chicken), Thai fish cakes, pad prik gaeng stir-fries, crispy catfish red curry, and spicy red curry clams.