Thai Curry Paste


This thai curry paste can be made with red or green chillies. It can also be made and kept on hand in the fridge. It makes a great marinade or baste for skewers. and it is the perfect curry paste for my Chicken Coconut Curry.


Thai Curry Paste
Prep time
Total time
A versatile curry paste to use in curries or as a marinade.
Recipe type: Sauce
  • 5 chillies (red or green - you can add more or less depending on how hot you like your curry paste)
  • 4 cm piece of ginger
  • 4 garlic cloves
  • 2 teaspoons shrimp paste or ½ teaspoon salt
  • ½ bunch coriander roots chopped
  • Olive Oil just enough to combine ingredients
  • Lime Leaves (optional)
  • Juice from ½ lemon
  • ½ teaspoon salt
  • ½ teaspoon cracked pepper
  • 1 stalk lemon grass or 4 tablespoons lemon grass paste
  • 2 shallots
  • 1 teaspoon cumin
  • 2 teaspoon ground coriander
  • ½ teaspoon cracked black pepper
  • Water or coconut milk to blend
  1. Put all ingredients into food processor and blend or use a mortar and pestle to grind into a paste.
  2. Taste and adjust seasoning and ingredients if needed.
  3. Store in glass jar in fridge.
For fodmappers please note:
Replace garlic with garlic infused oil and shrimp paste with Tamari

This recipe is suitable for:

  • sugar free meal plan
  • anti candida
  • fodmaps – replace garlic with garlic infused oil and use tamari instead of shrimp paste


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