Red Curry Paste and Thai Dishes

For an aromatic meal of robust flavors that create a cultural experience, we offer culinary beauty with this red curry paste and Thai dishes. You’re welcome!

Lemon grass, ginger, lime leaves, and cilantro make up the delicious flavors and aromatics of Thailand. These flavors are beautiful when they are combined, creating a marriage of balance that is to be savored. Every country has its own take on flavors; these represent their culture, environment, and food profiles. Thailand is known for robust and fresh flavors with an attention to detail in each dish. Thai cuisine is growing in popularity over the world: Pad Thai and curries to the simplicity of a mango salad. This recipe will give you the base of a beautiful red Thai curry that can be used in soups, stews, and curries.

This recipe is a spin on the usual Thai curry pastes. This recipe calls for roasted red peppers and tomato paste. You can roast the peppers yourself, or you can buy a jar of organic roasted peppers, which makes life a little easier. If you want to roast your own peppers, just preheat the oven to 400 degrees, line a baking tray with parchment paper, and bake your peppers for 20 minutes, flipping them over half way through baking. The beautiful thing about this recipe is that it’s a lower sodium option then most store bought pastes. You can always opt out of using low sodium tamari by replacing it with Himalayan salt.

There are two ingredients that really make this dish flourish. The lime leaves and lemongrass. These two ingredients can be found at your local Asian supermarket. If you’ve never worked with lemon grass before, it’s always best to remove the outside layer. After you’ve remove it, chop it into 1 inch pieces and throw the pieces in to your food processor. Lime leaves are also crucial for this dish. It gives the curry paste a fragrant and aromatic taste that reflects Thailand’s unique and vibrant taste.


Red Curry Paste and Thai Dishes

Prep Time
Total Time


Thai Curry Paste

  • 1 cup chopped cilantro
  • 1/4 cup organic tomato paste
  • 2 lemon grass stalks
  • 1/4 inch ginger, grated
  • 3 garlic cloves
  • 4 roasted red peppers
  • 3 lime leaves
  • 1/2 tablespoon sesame oil
  • 1 tablespoon low sodium Tamari
  • 1/2 Thai chili pepper
  • 1 teaspoon ground coriander

Red curry

  • 1 cup brown jasmine rice
  • 1 tablespoon coconut oil
  • 1 onion, sliced
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 red bell pepper
  • 1 zucchini, sliced
  • 1/2 cup spinach
  • 1/2 cup chopped kale 
  • 1 can coconut milk 
  • 1/3 cup curry paste 

Garnish: Bean sprouts, fresh cilantro or basil

Noodle Soup

  • 1/4 cup Thai curry paste
  • 2 cups vegetable broth
  • 1 cup cooked rice noodles
  • 1 cup sliced mushrooms
  • 1 cup bean sprouts
  • 1/2 cup chopped cilantro


Thai Curry Paste

1.) Combine all ingredients in a food processor. Blend for 45 seconds to 1 minute.

2.) Store in an airtight container in the fridge for 5 days

Red Curry

1.) Heat a skillet over medium heat. Add coconut oil. Add onion and cook for 5 minutes. Add ginger and garlic and cook until fragrant, 2 minutes. Add coconut milk, pepper, zucchini, and curry paste. Cover with a fitted lid and cook for 10 minutes.

2.) Add spinach and kale. Cook uncovered for 2–3 minutes. Top with bean sprouts and herbs

3.) Serve with rice

Noodle Soup

1.) Bring vegetable broth and curry paste to a boil

2.) Add mushrooms and rice noodles. Cook for 5 minutes. Top with bean sprouts and cilantro

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