Brett McGregor’s Red curry paste

Red Curry Paste

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Cooking time: 
  • Recipe course: Accompaniment


  • 2 tbsp cumin seeds
  • 1 tsp coriander seeds
  • ½ cinnamon stick
  • ½ tsp shrimp paste
  • 6 red chillies
  • 2 stalks lemongrass
  • 2 shallots
  • 4 cloves of garlic
  • 20g galangal
  • 2 tbsp tomato paste
  • ½ tsp grated palm sugar
  • pinch white pepper
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp chilli powder
  • 100ml coconut milk


  1. Wrap the cumin, coriander, cinnamon and shrimp paste in tin foil and bake on a low heat until fragrant.
  2. Place the roasted spices in a processor and blend with the remaining ingredients except the coconut milk until a thick fragrant paste forms, slowly adding the coconut milk to help the blades keep moving until you have a nice consistency.
  3. It should be thick but give a little.

To use with Brett's Jungle Curry

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