Red Curry Paste (Nam Phrik Kaeng Daeng).

recipe name

May 3rd, 2012

Classically red curry (and green curry) has shrimp paste in it, to create the umami flavours in my versions I use miso paste to create the same flavour profile.

Makes 1 cup paste (about 6 serves).


  • 3 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon peppercorns
  • 15 long hot dried chillies
  • 1/2 cup chopped shallot (eschalot)
  • 6 cloves garlic
  • 1/2 inch piece lemon grass root (the white stem)
  • 3 teaspoons fresh coriander stem and root chopped
  • 1/2 inch square piece galangal root
  • 3 teaspoons miso paste
  • 2 teaspoons soy sauce
  • 1/2 teaspoon sugar


Soak the dried chillis in warm water for ten minutes and then drain them.

In a hot pan, dry roast the coriander seeds, cumins seeds and peppercorns for a few minutes until the cumin seeds are lightly browned.

In a food processor, process the spices into a powder. Add all the other ingredients to the food processer and process until the mixture is a reasonably smooth paste.

The mixture can be frozen into single use portions for months or stored in a jar in the fridge for up to two weeks.

To make two serves of curry add two tablespoons of paste to hot saucepan. Fry in a little oil until fragrant and then add two cups of hot water. Bring to the boil and then add vegetables and tofu. Simmer until everything is cooked, then add a cup of coconut milk and season with soy sauce.


Some ingredients in the curry paste can be hard to find so you can make substitutions where necessary.