Red Curry Paste Recipe (Nam Phrik Kaeng Phet)

This multi-ingredient red curry paste recipe is used with the recipe for Thai Curry with Duck, but you may also use it to make other types of red curry dishes. Also see our much simpler red curry paste recipe, which does not include dried spices.



Put the coriander seeds, cardamom pods and black peppercorns in a granite mortar and grind into a powder with a pestle. Add the rest of the ingredients and pound using a pestle for about 10 minutes until the paste is smooth. All the ingredients for the paste can also be put into a blender and liquidized. If the paste is too dry, you may need to add a bit of water.

Recipe © 2000 Sompon and Elizabeth Nabnian, Chiang Mai Thai Cookery School, Image © 2011 Temple of Thai

Passion for Thai Cooking Cookbook

Passion for Thai Cooking Cookbook

This recipe comes from the Passion for Thai Cooking cookbook from the Chiang Mai Cookery School, Thailand. This title contains well thought out recipes and is available for purchase in our Thai cookbook store.

More Thai Curry Recipes

Shop for ready-made Thai Curry Pastes in our online Thai grocery.

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