Red Curry Paste
Red curry paste is a pounded Thai aromatic base of dried red chiles, lemongrass, galangal, garlic, and shrimp paste, delivering a deep, earthy heat that's milder in brightness but richer in color than green curry paste.
How to buy
Check the ingredient list for real aromatics -- chile, lemongrass, galangal, shrimp paste -- near the top rather than fillers, and taste a small amount if possible since brands vary widely in heat and saltiness. For a vegetarian version, check specifically for the absence of shrimp paste or fish sauce.
How to store
Refrigerate after opening and use within a couple of weeks; portion extra into a freezer-safe container or an ice cube tray and freeze for several months for easy use in small amounts.
Culinary profile
- Flavor
- Earthy and moderately spicy from dried red chiles, with a savory depth from shrimp paste and a citrusy lift from lemongrass and galangal -- generally less sharp and grassy than green curry paste, with more red-chile sweetness.
- Texture
- A coarse, slightly fibrous paste when fresh-pounded; jarred versions tend to be smoother and more uniform.
- Aroma
- A warm, earthy chile aroma layered with citrusy lemongrass and a savory, fermented shrimp-paste undertone.
How to prepare
- Fried in coconut cream — Bloomed in the fat separated from coconut milk to deepen its flavor before adding liquid.
- Simmered into curry — Thinned with coconut milk and stock for a full curry sauce.
- Used as a marinade — Thinned with oil for grilled meats or seafood.
- Stirred into soups and stir-fries — Added for a quick hit of aromatic heat.
Classic dishes
Thai
- Thai red curry with chicken — A classic coconut curry built on red curry paste and chicken.
- Red curry with beef — A heartier version using beef and bamboo shoots.
- Panang curry — A richer, nuttier variation built on red curry paste with ground peanuts.
- Red curry duck — Roast duck simmered in a red curry coconut sauce with lychee or pineapple.
- Red curry noodle soup — Noodles served in a broth built on red curry paste.
- Red curry shrimp — Shrimp simmered quickly in a red curry coconut sauce.
- Red curry mussels — Mussels steamed in a red curry coconut broth.
- Red curry fried rice — Rice stir-fried with the paste for a quick aromatic dish.
- Red curry tofu and vegetables — A vegetarian version with tofu and mixed vegetables.
- Red curry pumpkin soup — Kabocha squash simmered in a red curry coconut base.
- Red curry grilled chicken marinade — Chicken marinated in the paste before grilling.
- Red curry stir-fried eggplant — Thai eggplant simmered in a red curry sauce.
- Red curry omelet — Egg mixed with red curry paste and fried until set.
- Red curry noodles (khao soi style) — A noodle dish occasionally built on red curry paste rather than traditional curry powder.
- Tod mun pla (red curry fish cakes) — Fish cakes flavored with red curry paste and fried until golden.
Substitutions
- Green Curry Paste — Works in a pinch, but green curry paste is brighter and grassier, and turns the dish green instead of red-orange.