Thai Red Curry Blend


Unlike the other blends, which are made solely of roasted and unroasted spices, this recipe requires no roasting and yields a flavor-packed paste that is the key to authentic Thai curries.
   1     teaspoon Ceylon black pepper
   6     dried red chilies (available in the Mexican food section of most grocery stores)
   1     medium onion, chopped
   2     tablespoons chopped cilantro
   1     teaspoon salt
   2     teaspoons grated lemon rind or fresh kaffir leaves (in Asian Markets)   
   2     tablespoons vegetable or canola oil
   1     teaspoon turmeric
2 1/2  teaspoons paprika
   1     tablespoon chopped garlic


    1. Finely grind black peppercorns in spice mill.  
    2. Combine pepper and all remaining ingredients in blender or  food processor; blend until smooth paste forms, scraping down sides periodically and adding 1 to 2 tablespoons water as needed if mixture seems too dry, about 2 to 3 minutes.
    3. Transfer curry to glass jar with airtight lid and refrigerate up to 1 week. 


    Thai Shrimp in Red Curry Sauce

    Made with Red Curry Blend

    With its miles of coast and bounty of seafood, Thai cuisine offers an extensive collection of irresistible shrimp dishes like this one, made from signature Thai ingredients.

    SERVES 4


       1    teaspoon dried lemon grass
       1    16-ounce can coconut milk
       1    tablespoons nam pla (also called fish sauce — available in Asian markets)
       1    fresh red Thai chili (available in Asian markets)
       2    tablespoons Thai Red Curry Blend  (see recipe)
       1    pound large raw shrimp, peeled and deveined


    1. Suspend lemon grass in 2  tablespoons hot water in small bowl and let stand 10 minutes to release flavor. 
    2. Combine coconut milk, nam pla, chili, Thai Red Curry Blend and lemon grass mixture in medium saucepan. 
    3. Simmer 10 minutes, stirring occasionally.
    4. Add shrimp and cook uncovered until pink and just cooked through, about 4 to 5 minutes. Serve.

    Serving Suggestions:
         Partner with steamed white rice or Asian noodles; then add refreshing Thai iced tea for a palate-pleasing journey to the East.

    • Testimonials

      Dear Mr. Dinesh Perera, My daughter-in-law and my son gave me the Spice Blending Collection for my birthday.  I absolutely love it.  And you ... — Sandy Hjortland
      Having been raised in an Italian-American household, I was always comfortable in the kitchen, whether preparing American, European or Asian meals. Howev... — Sabrina Papa, Recipe editor, food adventurer and Santa Barbara mom.

      Read More

    • Latest Recipes & Articles

      Video Recipes

      Easy Chicken Curry
      Posted on 01 November 16
      Oriental Fried Rice
      Posted on 06 June 16
      Sri Lankan Beef Curry
      Posted on 08 April 16
    • USDA Certified Organic Fair Trade Spices

      The Spicy Gourmet uses only GMO Free USDA Certified Organic Spices that contain no additives or preservatives of any kind. We purchase our spices from small organic farmer associations in Sri Lanka and from community farmers in India. Our Fair Trade status is vouched for by Trust Organic Small Farmers – an alliance for eco-ethical trade and goods.

      Read More

    Credit Cards Accepted
    USDA Organic Trust Small Farms