Prep the aromatics

Remove the seeds from 7 Thai dried red chilies and 3 guajillo chilies. Using kitchen scissors, cut them into small pieces.

In a spice blender or clean coffee grinder, grind the dried chilies into a coarse powder. Be careful when opening the lid because the chili dust can be strong!

Mince 1 lemongrass stalk, 1 tbsp galangal, 4 Asian shallots or 2 regular shallots, 2 tbsp garlic, and 1 tbsp cilantro stems or cilantro root.

Tear or thinly slice 6 kaffir lime leaves so they’re easier to break down.

Mortar and Pestle Option

Start with the hardest ingredients

If you are using a mortar and pestle, the order matters.

Start by pounding the harder ingredients first: 1 lemongrass stalk, 1 tbsp minced galangal, 2 tbsp minced garlic,  4 Asian shallots or 2 regular shallots.

Pound until they begin to break down. 

Add the fragrant Thai herbs

Add 6 kaffir lime leaves, and 1 tbsp minced cilantro stems or cilantro root.

Keep pounding until the mixture becomes more paste-like. 

Add the spices, shrimp paste, peanuts, and salt

Add the ground chilies, 1/2 tsp white pepper powder, 1/2 tsp ground cumin, 1 tsp ground coriander, 2 tsp shrimp paste, 1 tbsp peanuts, and 1/2 tsp coarse salt.

Pound and mix until everything is combined and smells so good you start feeling like a real Thai auntie! It won’t look as silky smooth as store-bought curry paste because those are made with powerful machines that can break everything down super finely. 

As long as there aren’t huge chunks and it looks mostly smooth, you’re good to go!

Food Processor Option

Add everything to the food processor

Add the chopped up 7 Thai dried red chilies, 3 guajillo chilies, 6 kaffir lime leaves, 1 minced lemongrass stalk, 1 tbsp minced galangal, 1/2 tsp white pepper powder, 1/2 tsp ground cumin, 1 tsp ground coriander, 4 minced Asian shallots or 2 regular shallots, 2 tbsp minced garlic, 2 tsp shrimp paste, 1 tbsp peanuts, 1 tbsp minced cilantro stems or cilantro root, and 1/2 tsp coarse salt to a food processor or blender.

Blend into a paste

Pulse or blend on high, adding 1 tablespoon of water at a time as needed until the ingredients are finely chopped and start to look like a paste.

It won’t look as silky smooth as store-bought curry paste because those are made with powerful machines that can break everything down super finely. 

As long as there aren’t huge chunks and it looks mostly smooth, you’re good to go!

Use or store

Use the paste immediately in your favorite Thai curry recipe, or store any leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. 

Future you will thank you when you pull homemade curry paste from the freezer and make a Thai dinner that takes minutes but tastes like you worked way harder than you did.

Here are some fun ways to use it!

• Instant Pot Chicken Curry – Perfect for when you want a cozy, creamy Thai curry fast, without babysitting the stove.
• Slow Cooker Chicken Curry – A low-effort, comforting dinner that lets the curry paste slowly soak into the chicken and coconut milk.
• Quick Thai Salmon Curry – A quick but fancy-feeling curry that makes weeknight salmon taste like something from a Thai restaurant.
• Beef Panang Curry – Rich, creamy, nutty, and one of Thai Hubby’s favorite ways to eat Panang curry.
• Chicken Panang Curry – A classic, family-friendly Panang curry with tender chicken, coconut milk, and that gorgeous homemade curry paste flavor.
• Thai Curry Fried Rice – A fun way to use extra curry paste! Just stir a spoonful into fried rice for bold Thai curry flavor in every bite.Store any leftovers in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.