Thai chilli paste
Prep time
Cook time
Total time
A chilli paste for Asian curries !
Recipe type: Sauces
Cuisine: South-east Asian
Serves: 5
  • 20 dry red chillies ( I've removed the seeds to adjust the heat )
  • ½ tsp balachan or 2 tsp dry small shrimps
  • 2 stick lemon grass chopped ( only the inner and bottom part )
  • 5 small shallots or 1 small red onion cubed
  • 1" galangal ( optional )
  • ½ " ginger cubed
  • 1 kafir lime leaf ( optional )
  • 1 lime size fresh tamarind soaked in water or 1 table spoon tamarind pulp
  • a pinch of salt
  1. In a pan dry roast dry chilies.
  2. Take it out and add the chillies into a blender.
  3. Dry roast the onion, lemon grass ginger and galangal.
  4. Dry roast  balachan too ( before roasting balachan make sure that you ventilate your kitchen properly or else whole house will smell like dry fermented fish ! )
  5. Add everything to the blender and give a few pulses.
  6. Add in the tamarind juice / pulp.
  7. Blend it to fine paste. If more water is needed add in small quantities.
  8. Place the same pan on fire and add 3 table spoon oil and heat it up.
  9. Add the chilli paste and cook in low fire.
  10. When the colour of the chilli has changed and the oil starts to flot switch off the fire and allow it to cool.
  11. Store in air tight container and use as needed.
Recipe by Seemology at