CC license


  • 4 Thai chillies, dried, stemmed & de-seeded 
  • 1 cup water 
  • 4 tablespoons paprika 
  • 2 tablespoons vegetable oil 
  • 4 cups Basic Lemon Grass Curry Sauce


  1. Break the chillies into small pieces. 
  2. Pour boiling water over them to cover and let steep until they are soft, about 15 minutes. 
  3. Combine the chillies, chillie water, and the paprika in a blender to make a paste 
  4. Heat the oil in a wok or skillet, add the chillie paste, and stir-fry until it begins to darken. 
  5. Reduce the heat, if needed, to prevent burning. 
  6. Stir enough of the paste into the Basic Lemon Grass Curry Sauce to give it a good red color, and to suit your taste. 
  7. Bring to a boil, reduce the heat, and simmer for 5 minutes

Another recipe with greater complexity of flavours and more spices:

  • 2 tbsp coconut oil
  • 2 dried large red chilies, soaked and seeded and chopped
  • 7 cm cinnamon stick, broken into pieces
  • 1 tsp grated nutmeg
  • 2 star anise
  • 5 cardamom pods
  • 1/2 stalk lemongrass, outer leaves removed, then sliced
  • 2 kaffir lime leaves
  • 2 tbsp coarsely chopped cilantro root
  • 4 large garlic cloves, chopped
  • 2 medium shallots, chopped
  • 7 cm piece galangal, chopped
  • 1 tbsp shrimp paste
  • 1/2 tsp ground turmeric

  1. Heat the oil in a frying pan over moderate heat. stir fry the chilies, cinnamon, nutmeg, star anise, cardamoms, lemongrass, kaffir lime leaves, cilantro root, garlic, shallots and galangal for about 5 minutes.
  2. Transfer the ingredients to a blender. add the shrimp paste and turmeric and blend until smooth, adding water to ease the process.
  3. The paste can be kept in an airtight container in the refrigerator for up 3 days.