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Red Curry Paste for Thai Pork and Noodles

Use this recipe to make our Thai Red Curry with Pork and Noodles.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, January 2005


  • 10 small dried red chiles
  • 5 tablespoons boiling water
  • 5 garlic cloves, coarsely chopped
  • 1 cup chopped shallots (about 8 ounces)
  • 1 fresh lemongrass stalk, bottom 2 inches only, thinly sliced
  • 1 piece (2 inches) peeled fresh galangal or ginger, sliced
  • 8 fresh cilantro roots, washed well and coarsely chopped
  • 1/4 teaspoon Asian shrimp paste (or anchovy paste)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 tablespoon paprika
  • Freshly ground pepper


  1. Soak chiles in boiling water until soft, about 1 hour. Blend chiles, soaking liquid, and remaining ingredients in a blender until smooth. Paste can be refrigerated, in an airtight container, up to 1 week or frozen up to 1 month.

Cook's Notes

If you can't find bunches of cilantro with the roots attached, cilantro stems can be used instead; coarsely chop the tender parts of sixteen stems.

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