Vegan red curry paste


This is a basic ingredient for many preparations. Of course, good quality curry paste is widely available, but nothing can replace the unique taste of freshly pound paste. You will need a stone mortar for this.


The recipe is given for 2 people, for a medium spicy curry, according to western standards. For a milder curry, reduce the number of chilli peppers used, the other ingredients remaining unchanged.


5 dry cayenne peppers, stems and seeds removed, rehydrated for 5 minutes in hot water and then drained

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon white peppercorns

1 tablespoon lemongrass, chopped

1 tablespoon galanga, chopped

1 teaspoon kaffir lime zest, chopped

10 g garlic, peeled

15 g shallots, peeled

1 coriander root

1 teaspoon salted soy beans (do not add this ingredient if the curry paste is for satays).


It is not difficult to pound a curry paste, but the ingredients should be added in a specific order. Between each new group of ingredients you have to pound until the mixture is smooth. It should not be possible to distinguish one ingredient from another. Typically, for a red curry paste for 2 people you will need to pound for about 10 minutes. It is worth taking the time: if the paste is smooth, the mouth feel will be better and the colour will be more beautiful, more homogeneous.


1st group of ingredients: cayenne peppers and seeds (coriander, cumin, white pepper). The seeds are dry, so they will have an abrasive effect on the peppers.


2nd group: the "hard" ingredients: lemongrass, galanga and kaffir lime.


3rd group: the "soft" ingredients, i.e. garlic, shallots and coriander root.


At the end, the salted soy beans are added.

Opening time:
Mon - Sat : 7h30–14h30 / 17h-19h30
Soi Khao Phra, Bophut, Koh Samui

+669 37 84 89 76

TAT n°34/01491

© 2016-2020 by InFusion Cooking Classes

All rights reserved