Red Curry Paste

There is no reason to buy curry paste from a jar when you can make your own. Prepare this recipe, freeze it in Tablespoon sized portions so that you can easily add it to your favorite recipes.

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Red Curry Paste

  • Author: Tammie Duggar



1 Tablespoon Coconut Oil

1/4 Cup Purple Onion (finely Chopped)

4 cloves Garlic (crushed)

1 Tablespoon Ginger (grated)

1 Teaspoon Cumin

1 Teaspoon Cayenne Pepper

3/4 Teaspoon Coriander

1/4 Teaspoon Black Pepper

1 Teaspoon Chili Powder

1 Tablespoon Tomato Paste

2 Tablespoon Liquid Aminos (Braggs Or Coconut Aminos)

1 Teaspoon Fish Sauce

1/4 Cup Coconut Milk

2 Tablespoon Lime Juice

1 Tablespoon Raw Honey


  • In a small sauce pan over medium heat melt the coconut oil.
  • Saute the onion in the oil until soft.
  • Stir in the garlic and ginger and saute until onions and garlic are golden.
  • Stir in the cumin, cayenne, coriander, black pepper and chili powder.  Saute for 2 minutes to combine flavors.
  • Stir in the tomato paste, aminos, fish sauce, coconut milk, lime juice and honey.  Reduce heat to low and simmer for 5 minutes.
  • Allow sauce to cool.
  • Measure out 1 Tbsp. servings into an ice cube tray and freeze.  When frozen transfer to a glass jar and store in the freezer until needed for your favorite curry recipes!

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