Earthchangers College

Raising vibrations to help humanity

As I have been going along I wondered if I could make a red curry paste. Why buy the made thing if you can do it yourself, and then you know what is in it? I got some ideas online and then created my own using what I had available. So here goes:


3 tablespoons Coriander seeds (I think American know it as Cilantro)

2 tablespoons Cumin seeds

1 tablespoon Sesame seeds

1 teaspoon black peppercorns

1 teaspoon ground turmeric

1 teaspoon ground cinnamon

1 teaspoon paprika

1 teaspoon dried, crushed chillies

1 teaspoon medium curry powder

thumb-size piece of fresh root ginger, peeled

1 teaspoon coarse sea salt

4 garlic cloves (or 2 heaped teaspoons crushed garlic)

1 small tin tomato puree (about 2 tablespoons)

1 fresh red chilli

4 tablespoons white/red wine vinegar

vegetable or sunflower oil to cover the paste


Put the seeds and peppercorns into a dry frying pan over medium heat. Cook for about three minutes, stirring often, until the Sesame seeds turn golden brown. Tip into a bowl and allow to cool for a few minutes.

Add the turmeric, cinnamon, paprika, dried chillies and curry powder to a pestle and mortar. Add the cooled toasted spices and grind together into a powder. Add the salt. (I used my pestle and mortar to grind the cooked spices for a bit, then transferred it all to my food processor, it has a grinding attachment, so I used that to blend the spices to a fine powder)

Now add all of the spices, the ginger, garlic, fresh chilli, tomato puree and white wine vinegar to food processor and pulse until it is nicely blended and a thick paste forms.

You can use it immediately (I will add a vegetable curry I made using this paste later), or put into a jar, cover it with the oil and keep in the fridge. It can stay in the fridge for up to two weeks.

A nice tip is to freeze some of it in ice-cube trays in your refrigerator. It will keep up to three months like that and you can use it directly from frozen.  

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