Nam Phrik Kaeng Khua (Kaeng Khua Curry Paste)

Kaeng Khua is one of the foundational Thai curry pastes, and making it from scratch gives you control over heat, fragrance, and freshness that no jar can match. Five dried chilies soaked and deseeded, blended with garlic, lemongrass, coriander root, and shrimp paste into a fine, aromatic paste.

Soaking the dried chilies in hot water for 15 minutes is the critical first step. It softens them enough to blend smoothly and removes some of the seeds’ bitterness. Deseeding after soaking (rather than before) is easier since the chilies are pliable and the seeds rinse away cleanly.

The shrimp paste goes in last, after the other ingredients are already blended. This is intentional. Shrimp paste is intensely pungent and salty, and over-blending it breaks it down too much, releasing a sharper fermented flavor. A quick pulse at the end integrates it evenly while keeping its character in check.

Coriander root (not the leaves or stems) provides a deep, earthy flavor that anchors the paste. If you can’t find coriander root, the lower stems of a cilantro bunch are the closest substitute, though the flavor won’t be quite as concentrated.

This makes about ¾ cup and stores in a glass jar in the fridge for 3 to 4 months.

Pro Tips

• Use a high-speed blender for the finest texture. A food processor works but may leave fibrous bits of lemongrass.
• Start with fewer chilies if you’re unsure about heat. You can always add more, but you can’t take it back.
• A small splash of water helps the blender catch if the paste is too thick to move. Add just enough to get things spinning.

Variations

• Milder version: Use only 2-3 dried chilies and add a tablespoon of sweet paprika for color without the extra heat.
• Green curry base: Swap the dried red chilies for fresh green Thai chilies for a sharper, grassier curry paste.