Thai/Cambodian curry paste

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This is adapted from what I learned in Cambodia using what I have available here. You can play with this a lot to make it more authentic. But I like the fact that I always have these ingredients on hand

Preparation time: 10min
Cooking time: 10min

Serves: 2-3

Dietary guidance: v v 

Tags: thai · curry · paste ·


Half a Red Onion
2-3 cloves of garlic
2 cm piece of ginger
1-2 birdeye chillis
1/2 tsp of tumeric
1 tsp ground corriander or toasted seeds
1/2tsp cumin or toasted seeds
1/2 tsp salt
1/4 tsp of black peppercorns


If using seeds and peppercorns, grind these into a powder using pestle and mortar or blender. Then add fresh ingredients and pulverise or blend into a paste. I have neither a pestle and mortar nor a blender so I grate everything.Fry this in some oil until fragrant and add a can of coconut milk, some fish sauce (optional) or soy, a tsp of brown sugar and whatever veggies or meat (pre-seared) into the curry and cook until tender. garnish with fresh squeezed lime juice and chopped cilantro/corriander

Add Kaffir lime and lemongrass into the paste for a more authentic taste (but I can never find them!)

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