Red curry paste (Kreoung Kraham)

Preparation time: 20 mins
Complexity: easy
Serves: 3-4 batches


  • 2 stalks fresh lemongrass sliced thinly
  • 25g fresh turmeric
  • 2 shallots chopped
  • 6 garlic cloves
  • 25g galangal diced
  • 4 kaffir lime leaves deveined and chopped finely
  • 2 kaffir limes zest sliced into strips
  • ¼ tsp salt
  • 2 dried red pepper soaked, seeded and drained
  • 1 bird’s eye chili or to taste


  1. Add to a mortar and pound: lime zest & leaves first until smooth
  2. Add red pepper, lemongrass, galangal, and turmeric and pound until a deep red color is achieved.
  3. Add garlic and shallots. Few chunks may remain although a smooth texture is perfect.


  • Substitute mortar with food processor and process the ingredients in the same order
  • Paste keeps well in the fridge for approx 1 week (add 2 tbsp of vegetable oil to cover the paste to help preserve its freshness) and longer in the freezer
  • Ideal for a red curry

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