Red Curry Paste

Preparation info

  • Difficulty


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About


  • 10โ€“12 red chilli peppers, seeded
  • 6 cloves garlic
  • 2โ€“3 tablespoons finely chopped onion
  • 1 tablespoon chopped lemon grass
  • 1 tablespoon chopped fresh root ginger
  • 1 tablespoon chopped fresh coriander
  • Dash of shrimp paste
  • Couple of good pinches of ground cumin
  • Salt
  • 3 tablespoons groundnut oil


Put everything except the oil into a blender or food processor and whizz until smooth.

Heat the oil in a pan and slowly fry your curry paste for a few minutes to release the aroma. Store in a lidded jar in the fridge for up to 4 weeks.

Hotness will vary according to the type of chillies used. You can add a few seeds if you like it very hot.