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Thai Curry Paste 101 (Kaeng Kua)



2 jar(s)

  • 14 dried chillies
  • 1 tablespoon shrimp paste
  • 50 g galangal, peeled and sliced
  • 130 g shallots, peeled
  • 110 g lemongrass, white part only, sliced
  • 65 g garlic, peeled
  • 15 g coriander, including root
  • 1 kaffir lime peel, or 2 kaffir lime leaves
  • 1 tablespoon salt
  • 6
    Preparation 15min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

  1. Soak dried chillies for 15 minutes (atr least) in hot water

  2. Wrap shrimp paste in foil and roast in a 180deg oven for 15 mionutes

  3. Making the Paste
  4. Place chillies in TM Bowl, reserve the water

  5. Take shrimp paste out of foil and place in TM Bowl

  6. Add remaining ingredients, blend for 30secs by slowly increasing speed dial to Sp6

  7. Scrape down the sides, add 1/2 cup reserved chilli water and blend for a further 30secs/Sp9

  8. Blend again to get the desired consistency

  9. Making Curry
  10. - Saute desired amount of paste with 2 tablespoons of oil 3mins/Varoma/Sp1.

    - Add 400g Coconut Milk/Cream. Cook for 2mins/Varoma/Sp1

    - Add Meat/Veg, Fish Sauce or Salt to taste and cook for 10-20mins (depending on ingredients you are using) on 100degs/Sp1/REVERSE

    ***Its hard to gauge how spicy your dried chillies are, so it's hard to say how much paste you will need. After cooking the paste with the coconut milk/cream, taste it and if you think it needs more spice, add more curry paste and cook the paste and coconut for 5mins/Varoma/Sp1***


Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Kaeng Kua comes from Southern Thailand and is the basis of most curries in Thailand. If you follow the below instructions, this one paste will get you through many delicious dishes.

Red Curry

1/4cup Kaeng Kua, 1t White Pepper, 1/2t Roasted Cumin, 1t Roasted Coriander & 2-3 Fresh Red Chillies

Choo Chee Curry

1/4cup Kaeng Kua, 1t White Pepper & 2T Roasted Coconut Flakes

Panang Curry

1/4cup Kaeng Kua, 1/2t White Peppercorns, 1T Sliced Shallots, 2T Roasted Peanuts, 1/2t Roasted Cumin & 1T Roasted Coriander Seeds


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • HI Thanks so much for taking

    Submitted by Jen Hanna on 7. June 2015 - 22:45.


    Thanks so much for taking the time to put this in writing, such a great reference to share. Now I am looking forward to getting cooking! 

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  • Hiya. Sorry for the late

    Submitted by Piggy Delights on 2. June 2015 - 01:31.

    Hiya. Sorry for the late reply. You can use whole or ground. Whole is obviously better. But this recipe is pretty forgiving. Just adjust the saltiness and sweetness as required. Cauliflower Curry was Choo Chee

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  • Thank you SO much for posting

    Submitted by jmumma on 19. May 2015 - 20:20.

    Thank you SO much for posting this I have been hanging out for this since the Asian cooking class. A couple of questions. When you say roasted coriander  etc do you mean whole or ground? Also which was the cauliflower curry you did on that evening? Was it the Choo chee?  Thx

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