Red Curry Paste (Nan Prik Gaeng Phed)

Red Curry Paste (Nan Prik Gaeng Phed)

Red Curry Paste (Nan Prik Gaeng Phed)  

Servings: 6 people

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

Serving size: 1 portion

Per serving

Calories: 33.5

Fat: 0.2 g

- saturated 0.0 g

- unsaturated 0.2 g

Sugars: 2.7 g

Fiber: 1.2 g

Protein: 1.4 g

Cholesterol: 0.0 mg


Thai Translation – Nan Prik = Paste, Gaeng = Curry ; Phed = Spicy

This simple curry paste is very easy to form and is so fresh and fragrant. It are often made in advance and stored with a layer of oil to preserve it. Red curry paste is that the basis of other curries and other dishes including penang curry, khao soi (a northern noodle soup dish) and thai fish cakes. This recipe doesn't contain shrimp paste and makes it an appropriate dish for vegetarians.


  • 5-10 seedless dry chili peppers (Thai – Prik Haeng)
  • 1 inch piece galangal
  • 1 inch piece thai ginseng
  • 4 garlic cloves
  • 2 spring onions
  • 1 1/3 tsp dry  coriander seeds
  • 1/2 inch piece tumeric
  • 1 kaffir lime leaf
  • 1 piece lemongrass 


Kaffir lime leaves (bai ma-gruud) are to be used in this recipe and cannot be substituted for other lime leaves. Kaffir lime leaves are distinguished from other lime leaves because they are two connected leaves, or a double leaf. The leaves are smooth, waxy and shiny and very fragrant. The leaves can be found in supermarkets or asian grocery stores and can be stored in the freezer for use at any time. You can also use ground kaffir lime leaf if you cannot find fresh leaves.

Thai ginseng (kra chaai) is a root that is used in many curry pastes, including this one. It is not the same as chinese ginseng and is used in curry dishes and also fish dishes. It can be found fresh, pickled, dried, powdered or even frozen in some Asian grocery stores.


  1. Soak the dry chilli’s in water until they're tender. This will take approximately 10-30 minutes. Slice open the chilli’s and remove the seeds. Chop roughly.
  2. Peel the galangal, garlic, lemongrass, ginseng, spring onions and tumeric . Chop roughly and set aside. Rip-off the hard stem of the kaffir-lime leaf out and set leaf aside.
  3. In a mortar and pestle, crush the coriander seeds til they start to turn to a powder. Add the chilli’s and crush well in order that they begin to turn to a paste.
  4. Add the rest of the ingredients and crush well to form a paste, ensuring that you simply crush all the ingredients well. Use a spoon to combine the paste around in order that it's a daily consistency

Cooking Tips

  • If you don’t have a mortar and pestle, you can make this curry paste in a food processor or blender. Substitute ground coriander for the coriander seeds and you may add a little of the water that the chilli’s soaked in to give it more liquid to make a paste.
  • To make Penaeng curry paste, simply add peanuts to the mix and crush well.

Nutritional Information:

Servings Per Recipe: 6

Amount Per Serving:

Total Fat0.2 g
Saturated Fat0.0 g
Polyunsaturated Fat0.1 g
Monounsaturated Fat0.1 g
Cholesterol0.0 mg
Sodium4.7 mg
Potassium238.7 mg
Total Carbohydrate7.9 g
Dietary Fiber1.2 g
Sugars2.7 g
Protein1.4 g
Vitamin A12.4 g
Vitamin B-120.0 %
Vitamin B-69.4 %
Vitamin C214.8 %
Vitamin D0.0 %
Vitamin E1.9 %
Calcium2.1 %
Copper5.9 %
Folate4.3 %
Iron6.0 %
Magnesium4.6 %
Manganese19.5 %
Niacin2.9 %
Pantothenic Acid0.6 %
Phosphorus3.7 %
Riboflavin3.4 %
Selenium1.1 %
Thiamin4.0 %
Zinc2.1 %

The % represents the percentage of of your daily recommended intake. This number is approximated, based on an average 2,000 calorie diet. You should interpret according to your daily dietary intake of calories.

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