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Thai Red Curry Paste Thermomix Recipe from SkinnyAsia

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Skinnymixer’s have been enjoying this Thai Red Curry Paste for a number of years. We knew the minute we decided to do the SkinnyAsia cookbook – that this paste absolutely needed to feature in it!

This Thai Red Curry Paste recipe makes enough paste for 4 curries – but you can also use it to marinate chicken to grill or add to soups for a Thai twist. 

We’ve updated the recipe to be lower calories and a slight update in flavour. 

What you will need

Ingredients needed to make the Skinnymixers Red Curry Paste

Where to buy?

  • whole dried chillies – I find it best to buy at the Asian supermarket. You can sometimes buy them in Coles, however they can sometimes be super hot! If you can’t find dried red chillies, you can roast fresh chillies for flavour and add those instead.
  • roasted shrimp past (Belachan) – The Jeeny’s Roasted Shrimp Paste is found in Woolworths and Asian supermarkets. Don’t stress if you can’t find ‘roasted’ shrimp paste, you can use normal shrimp paste if needed. I just feel roasted has a better depth of flavour.
  • double makrut lime leaves (kaffir) – you can find these makrut lime leaves in the fresh herb section in the supermarket. They can be called a couple of different names like ‘Thai Lime Leaves’, ‘Kaffir Lime Leaves’ & ‘Australian Lime Leaves’. I definitely recommend planting a tree from Bunnings to grow your own. You can also find these in a jar, if you are struggling to find fresh.
  • onion shallot – these are the sweeter little brown/purple shallots and not the long green spring onions.
  • lemongrass – you can buy this from the supermarket in the fresh herb section. You may find it cheaper from the local fruit shop or Asian grocer. Check out the how to prepare video below on how to prepare it.

How to prepare lemongrass to use in SkinnyAsia

https://youtube.com/shorts/eCTib8M-SeU

How to portion

I find it easiest to freeze in snap lock bags or silicone pouches. You can also freeze in silicone cupcake moulds, pop them out and store in the freezer in a container.

Divide evenly into 4 portions. It is ok that each portion isn’t perfect. I guarantee that it will be one tasty recipe!

4 portions of Thai Red Curry Paste in portions
Portion the curry paste into 4 and freeze for a fast, easy dinner

What recipes can I use this Thai Red Curry Paste in?

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Thai Red Curry Paste Thermomix Recipe from SkinnyAsia

Thai Red Curry Paste

5 from 1 vote
Print Pin Rate
Course: Curry
Cuisine: Thai
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 4 portions
Calories: 59kcal

Ingredients

  • 200 g shallots - peeled (the small brown ones)
  • 40 g cloves of garlic - peeled
  • 40 g ginger - sliced into thin round coins
  • 30 g stalk of lemon grass - white part only, roughly chopped (about 2-3 stalks)
  • 20 g roasted shrimp paste - from supermarket, optional for vegetarian
  • 10 g coriander roots and stalks/leaves
  • 5-10 dried red chillis - depending on spice preference, for a milder curry deseed the chillis
  • 4 double makrut lime leaves
  • 2 tsp sweet paprika
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp salt
  • 1 tsp turmeric
  • 50 g water - (optional to help process)

Instructions

Thermomix

  • Add ingredients to mixer bowl. Blend for 5 sec/speed 9/MC on. Scrape mixer bowl down and repeat 2–3 times until smooth.
  • Divide into 4 portions and freeze in snap lock bags or silicone moulds.

Conventional

  • Add ingredients to blender. Blend for 5–10 sec, scrape down and repeat until smooth.
  • Divide into 4 portions and freeze in snap lock bags or silicone moulds.

Store

  • Store in an airtight container in the freezer for up to 3 months or in the fridge for 3 days.

Notes

Tip: Typically smaller chillies will be hotter than the larger chillies. To use fresh red chillies, roast them under a hot grill until slightly charred.
Vegetarian: Replace roasted shrimp paste with miso paste or double the amount vegan fish sauce.
Low Fodmap: Use 2–4 dried red chillies maximum. Replace shallot with half the amount of spring onions (green part only). Replace garlic with garlic infused olive oil. Add 2 Tbsp tomato paste.
Halved/Doubled: This recipe can be halved or doubled.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!

Nutrition

Serving: 100g | Calories: 59kcal | Carbohydrates: 5g | Protein: 3.9g | Fat: 1.6g | Saturated Fat: 0.3g | Sodium: 1070mg | Sugar: 2.6g
  1. I dont have fresh corriander. Is there any way it would be ok using dried corriander and if so what quantities. Or should i just leave out completely. Thanks!

  2. I need to make a red beef curry for a curry night. I’ve made the green curry paste before. Can I just substitute the red for green paste and beef for chicken from the ALTOS book? The green chicken recipe has it as an alternate but sure if the type of curry will make a difference. Ta

  3. Hi girls,
    I have Crushed Dried Hot Chillies which I picked up from the spices isle. I am new to cooking with chillies and I have no idea what the equivalent is for a mild curry – can anyone give me some direction – please 🙂

  4. Super easy paste to whip up and the curry recipe is so simple once you have this ready. I probably would have been happier with 15 chillies but I like it really hot 🙂

  5. I’ enjoy the green curry paste and am about to give this one a go. Just wondering why the spice seeds are not pre-roasted in this recipe before blending? Thanks so much for so many great recipes!

  6. I just made four portions and froze them for later use. Could any of you please share a curry recipe in which you use this paste? It smelled amazing and I do not want to waste it. My guess is diced chicken, some coconut milk or Cream, but how long and when to add the paste etc?Thanks heaps!!

    1. You only need to cook the paste off for about a minute or so, if that, just until it’s “fragranced” then add your coconut cream/milk etc

  7. The recipe for the paste is amazing with such authentic flavours, the curry was superb! Thank you Nik for continuing to wow us with your recipes! I’m so happy I can make this from scratch, and have three more batches in the freezer for more!!

  8. Thanks Nik. I made the paste today and just cooking the curry now for dinner. Tastes and smells great! I love your butter chicken, laksa and thai green curry recipes… They are regular meals in our house… I can see this one becoming a regular one too 😉 Thanks again

  9. This sounds super delish, but I can’t have turmeric as I have braces and it dyes them a really weird colour. Is there a substitute I could use to approximate the taste? Would it be totally naff without it? If turmeric is a must…. only 3 months until I can try it 🙂

  10. I’m struggling to find dried whole chillies…. we live in the hunter valley and don’t have many Asian grocers locally. Would fresh still be suitable?

      1. My local Coles & Woolworths don’t seem to stock whole dried chilli – should I just oven roast some myself for the same flavour?

    1. It was suggested that I roast the fresh chillies in the oven before using to make the red curry paste

    2. I didn’t even read the recipe properly so I used fresh chillies, I haven’t made it before to comapre with dried chillies but the curry was amazing it had just the right hotness for me and I would do it with fresh chillies again next time.

    3. If your in the Maitland / greenhills area there is an Indian / Asian grocer near the rta at greenhills. Sun supermarket 11/4 Garnett road east Maitland. He also sells the babas curry powder.

  11. Made this today, added more chilies as I like my curry HOT! Was so easy to make and tastes amazing in the curry. Froze three portions all ready for the upcoming few weeks for dinner.

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