This Thai red curry paste (Prik Gaeng Ped) is flavorful, customizable, and takes just 5 minutes to prepare. This recipe can be made in bulk and frozen.

Simple Homemade Thai Yellow Curry Paste: Crafted in a Food Processor! Ideal for Chicken, Beef, Tofu & Noodles. Includes substitutions for hard-to-find ingredients. Try it now

Make your own fragrant Thai green curry paste at home with this simple & quick recipe that can be whipped up in just 10 minutes.

Embrace the rich world of Thai flavors by crafting your own authentic Thai Red Curry Paste at home with this DIY, vegetarian-friendly recipe. Featuring an aromatic blend of herbs and spices, this homemade paste can be prepared with a traditional mortar and pestle or a convenient food processor. Pair it with coconut curry for a decadent meal that transports you straight to Thailand's vibrant culinary scene.

Homemade Thai yellow curry paste prepared from scratch with real ingredients. I show you how to make this aormatic paste withtin 5 mins with my quick video!

Make your own Thai Green Curry Paste at home with this easy, flavorful recipe! 🌿🌶️ Packed with fresh herbs, green chilies, and fragrant spices, this paste is perfect for creating authentic Thai curries. Elevate your cooking with bold flavors and spice! 📌 Pin this recipe to make fresh and flavorful Thai green curry paste for your next Thai-inspired meal! #ThaiGreenCurry #CurryPaste #ThaiCuisine #BoldFlavors #EasyCooking #HomemadeCurry

Yellow curry paste is a masterful blend of aromatic, citrusy seasonings and spicy chile peppers. It’s sweet, spicy, and savory all in one!

Thai Red Curry Paste is used as a base to make different kind of Thai curries, noodles, soups, fried rice, and stir fry. This multipurpose paste is easy and quick to make. Try out this recipe and you will never like to use the store bought paste.

Skip store-bought & make vibrant Thai Red Curry Paste at home! Easy recipe with fresh flavors. Perfect for curries, noodles & more!

Homemade Thai red curry paste, full flavoured and whipped up in 10 minutes. Use straight away in the base of a lovely homemade Thai curry or jar up and keep in the fridge or freezer until its needed.