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skinnymixer's Thai Red Curry Paste

Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Curry
Cuisine: Thai
Servings: 4
Calories: 277kcal
Author: Skinnymixers


  • 200 g shallots peeled (the small brown ones)
  • 80 g coconut oil or preferred oil
  • 40 g cloves of garlic peeled
  • 30 g ginger sliced into thin round coins
  • 30 g stalk of lemon grass white part only, roughly chopped (about 2-3 stalks)
  • 25 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 single kaffir lime leaves
  • 2 tsp paprika
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp salt
  • 1 tsp turmeric
  • ΒΌ tsp peppercorns


  • Add all ingredients to mixer bowl, blend for 30 sec/speed 9/MC on. Scrape bowl down and repeat 2-3 times until smooth.
  • Divide into 4 portions and freeze in snap lock bags.


Bellini Users
Use your sharp blade for this recipe.
At step 1 add on extra processing time until paste is smooth.


Serving: 110g | Calories: 277kcal | Carbohydrates: 15.7g | Protein: 3.9g | Fat: 22.2g | Saturated Fat: 18.4g | Sodium: 203mg | Sugar: 6.1g