Vietnamese curry paste is a fragrant blend of lemongrass, shallot, garlic, ginger, turmeric, chili, spices, and fish sauce, used as the aromatic base for Vietnamese-style curry. The exact blend varies by cook and region; this balanced version is easy to make, stores well, and brings a bright, savory flavor to chicken, seafood, tofu, or vegetables.
Ingredients
- 3 stalks lemongrass (about 3 oz / 90 g trimmed), tough outer leaves removed and tender centers thinly sliced
- 1 cup chopped shallots (about 5 oz / 150 g)
- 6 garlic cloves (about 1 oz / 25 g), peeled
- 2 tablespoons chopped fresh ginger (about ¾ oz / 20 g), peeled
- 1 tablespoon finely chopped fresh turmeric (about ⅓ oz / 10 g), or 1 teaspoon ground turmeric (about 2 g)
- 2 medium red Thai chilies or Fresno chilies (about ¾ oz / 20 g), stems removed; use one for less heat
- 2 tablespoons Vietnamese-style or Madras curry powder (about 14 g)
- 1 teaspoon ground coriander (about 2 g)
- 1 teaspoon ground cumin (about 2 g)
- ½ teaspoon ground white pepper (about 1 g)
- 1 tablespoon fish sauce (15 ml)
- 2 tablespoons neutral oil, such as canola or sunflower oil (30 ml)
- 1–3 tablespoons water (15–45 ml), as needed to help the blender or food processor run
Instructions
- Prepare the aromatics. Trim the lemongrass stalks and peel away the dry, fibrous outer layers. Use the pale, tender inner portion; discard the woody tops and root ends. Slice it very thinly across the stalk. Roughly chop the shallots, garlic, ginger, turmeric, and chilies. Wear gloves if you are sensitive to chili oils, and wash your hands and cutting board after handling fresh chilies.
- Toast the dry spices. Put the curry powder, coriander, cumin, and white pepper in a small, dry skillet over medium-low heat. Stir constantly for about 3 minutes, just until fragrant. Do not let the mixture darken or smoke; ground spices scorch quickly and can turn bitter. Transfer them to a plate so the residual heat from the pan does not keep cooking them.
- Blend the paste. Add the sliced lemongrass, shallots, garlic, ginger, turmeric, chilies, toasted spices, fish sauce, and oil to a food processor or high-speed blender. Pulse, stopping to scrape down the sides, until the ingredients form a thick, even paste. Add water 1 tablespoon (15 ml) at a time only if needed to get the blades moving. The finished paste should be spoonable and finely textured, not watery.
- Check and adjust. Smell the paste and look for any long strands of lemongrass; blend briefly again if needed. Taste a tiny dab, keeping in mind that the paste is concentrated and will be diluted in a curry. Add a little more chili for heat or a small splash of fish sauce for savoriness, then pulse to combine. Scrape it into a clean container for immediate use or storage.
Tips
- Make lemongrass easy to blend. Thin slicing is important because its fibers can wrap around food-processor blades. If your processor is small, blend in two batches or chop the stalks very finely first. A little extra water helps the blades move, but too much makes the paste loose and harder to fry without splattering.
- Adjust the heat thoughtfully. Chili strength varies considerably. Start with one chili for a mild-to-medium paste, or remove the seeds and inner ribs for less heat. You can always add fresh chili when cooking the curry, but it is difficult to make an already blended batch milder.
- Use the right turmeric substitute. Fresh turmeric gives a lively, earthy flavor and a vivid color, but it can stain hands and plastic. Ground turmeric is a practical substitute; it tastes a little drier and less fresh, so use the smaller quantity listed. Curry powder blends also vary, so choose one you like rather than adding extra before tasting.
- Keep the paste concentrated. Add just enough water for blending. The oil is there to help carry flavor and give the mixture a workable texture; it is not meant to turn the paste into a pourable sauce. When cooking, fry the paste in a little additional oil if the recipe calls for it.
Serving Suggestions
Use about 3–4 tablespoons of paste for a curry serving four, adjusting to taste and to the strength of the curry powder. Heat a tablespoon of oil in a saucepan, add the paste, and stir over medium heat for 2–3 minutes until aromatic. Then add coconut milk or broth and your chosen ingredients. Cooking the paste in oil before adding liquid helps its raw, sharp aromas mellow and lets the spices bloom.
For a familiar Vietnamese-style curry, simmer the paste with coconut milk or a mixture of coconut milk and chicken broth, then add chicken, potatoes, carrots, and onion. The precise balance of broth and coconut milk varies between recipes: more coconut milk makes a richer curry, while extra broth makes it lighter and more soup-like. Serve with steamed jasmine rice, rice noodles, or a crusty baguette for dipping. Add lime wedges and fresh cilantro or Thai basil at the table for brightness.
The paste also works beyond a bowl of curry. Stir a spoonful into a pot of lentils or chickpeas, use a small amount to season a coconut-braised vegetable dish, or fry it briefly before adding tofu and vegetables. For a stir-fry, use less paste and loosen it with a splash of water or coconut milk so the aromatics do not catch on the pan.
Variations
Milder paste: Use one mild Fresno chili, or leave out the chilies entirely. A little sweet paprika can add color without much heat, although it will not reproduce the fruity flavor of fresh chili. Keep the rest of the quantities unchanged, and add chili separately to individual servings if different diners prefer different heat levels.
Vegan version: Replace the fish sauce with 1 tablespoon (15 ml) light soy sauce or a vegan fish-style seasoning. Soy sauce makes the paste saltier and darker, with a less rounded seafood savor; taste the curry before adding any more salt. Use a plant-based curry broth or coconut milk when cooking with it.
More citrus-forward: Add the finely grated zest of 1 lime (about 1 teaspoon / 2 g) to the blender. This makes the paste brighter but also more lime-scented, so use it when the finished curry will benefit from a fresh citrus note. Do not add lime juice to the storage container; it can make the blend thinner and will not preserve it.
Less rich paste: Reduce the oil to 1 tablespoon (15 ml) and use a tablespoon of water if needed for blending. The texture may be slightly less cohesive, and the paste can stick more readily when fried, so stir it carefully and add a little oil to the cooking pan.
Storage and Reheating
Transfer the paste to a clean, airtight container and refrigerate it within 2 hours of making it. It keeps for up to 4 days in the refrigerator. Always use a clean spoon to portion it; avoid returning a spoon that has touched raw meat or another ingredient to the container. If the paste develops an off smell, visible mold, or an unusual change in texture, discard it.
For longer storage, freeze the paste in tablespoon-sized portions in an ice-cube tray or small freezer-safe containers, then transfer the frozen portions to a sealed freezer bag. Use within 3 months for the best flavor. Thaw a portion overnight in the refrigerator, or add a frozen portion directly to a pan with a little oil over low heat. Do not leave it to thaw on the counter.
The paste itself is a raw seasoning blend, so it does not need reheating before storage or serving as an ingredient; cook it in the curry as directed. If you have leftover prepared curry, refrigerate it within 2 hours and use it within 3–4 days. Reheat cooked curry until it reaches 165°F (74°C), stirring so it heats evenly. Do not reheat a whole batch repeatedly; warm only the portion you plan to eat.
Frequently Asked Questions
Is Vietnamese curry paste the same as Thai curry paste?
They share ingredients such as chilies, aromatics, and spices, but they are not interchangeable in flavor. Vietnamese-style curry often emphasizes lemongrass and curry powder and is used in a curry that may include coconut milk, broth, and root vegetables. Thai curry pastes commonly use a different balance of fresh herbs and spices. Either can be used in a pinch, but the finished dish will taste different.
Can I make this without a food processor?
Yes. A mortar and pestle will work, though it takes more effort. Pound the lemongrass and chilies first, then add the shallots, garlic, ginger, and turmeric a little at a time. Mix in the toasted spices, fish sauce, and oil at the end. For a knife-only method, mince everything as finely as possible, but expect a coarser paste with more noticeable lemongrass fibers.
Can I use store-bought curry powder?
Yes. Curry powder is a practical part of this recipe, and there is no single required blend. Vietnamese grocery stores may carry curry powder labeled for Vietnamese curry; a mild or medium curry powder from a general market also works. Because blends vary in salt, heat, and strength, avoid adding extra salt to the finished curry until you have tasted it.
Why is my paste stringy or grainy?
Stringiness usually means the lemongrass was not sliced thinly enough or the processor did not run long enough. Scrape down the sides and blend again, adding water a teaspoon at a time if the blades are stuck. A little graininess from the spices is normal. If the equipment cannot make a smooth paste, finely mince the lemongrass and use the mixture in a curry that will simmer long enough to soften it.
How much paste should I use in a curry?
Start with 3 tablespoons for a curry that serves four, then taste after the coconut milk or broth has been added and simmered. Add more in small increments if you want a stronger aromatic flavor. The right amount depends on the curry powder, chili strength, and the quantity of liquid, so the paste is best treated as a starting point rather than a fixed seasoning dose.
Can I make the paste ahead?
Yes. Make it up to 4 days ahead and keep it refrigerated in an airtight container, or freeze portions for up to 3 months. If you know you will freeze it, portion it before freezing so you can take out only what a recipe needs. Thawed paste may look slightly separated; stir it before adding it to the pan.
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