Thai Spicy Red Curry


  • 1/2 teaspoon cumin seeds, (for meat curry)
  • 1/2 teaspoon caraway seed, (for meat curry)
  • 1/2 teaspoon Thai white peppercorns
  • 1 tablespoon coriander seeds
  • 1 teaspoon sea salt
  • 7 large cloves garlic, minced
  • 1 tablespoon cilantro roots and stems
  • 15 dried japones, softened in warm water, half seeded, minced
  • 4 serrano chiles, minced (w/or without seeds)
  • 1/4 teaspoon freshly grated nutmet, (for meat or poultry curry)
  • 1 tablespoon ginger root, minced (for seafood curry)
  • 1 stalk lemongrass, minced
  • zest of one lime
  • 2 shallots, minced
  • 1 teaspoon fermented shrimp paste OR
  • 1 tablespoon red miso, NOT BOTH


  • Dry roast cumin and caraway in a hot cast iron skillet until a wonderful aroma occurs, about 1 minute. Cool on a plate. Do the same with the white peppercorns and coriander seeds. After all seeds and peppercorns are cool, grind in a pepper grinder. Set aside.
  • With a mortar and pestle, pound the sea salt and garlic into a paste. One at a time add the cilantro, chiles, spices, nutmet, ginger root, lemongrass, lime zest and shallots. ONly add a new ingredient after the previous ingredient in fully pureed and incorporated into the paste. Add the shrimp paste or miso and stir well.
  • Transfer to a jar with a lid and store in frig.


  • Description:
  • "Very versitle, used in curries and stir fries. Cook beef, pork or
  • lamb in coconut milk before adding to the paste; using roasted pork or
  • poultry is delicious with this curry."
  • Source:
  • "Cracking the Coconut"
  • Yield:
  • "1/2 cup"SOURCE: Adapted from Su-Mei Yu