Lost of ingredients which are each bursting with flavour – throw them all together and you get this incredible tasting Red Thai Curry Paste to have ready in the fridge for when you’re making a meal in a hurry!

Please do not be put off by the long list of ingredients – each one adds a complexity of flavour to this tried, tested and much loved cuisine.  Once you have all the ingredients, there’s very little preparation and if you use a food processor, it can be made really quickly.

Begin by assembling all of the ingredients;

  • red chillies
  • coriander seeds
  • whole black peppercorns
  • mild chilli powder
  • shallots
  • ginger root
  • garlic
  • lemongrass
  • fresh coriander
  • lime
  • salt
  • brown sugar
  • tamarind paste

Prep the ginger, shallots, chillies and garlic by peeling, chopping and taking the seeds from the chillies;

Place the prepared ingredients, together with the remaining ingredients (lime juice and zest), into a food processor with a chopping blade attached;

Process the ingredients until you reach a textured mixture;

Store the paste in a suitable, clean container with a lid – a used glass jar is a great option – and store in the fridge for up to 1 week.  Use 1-2 heaped spoonfuls of the mixture per person when making a Thai Curry;

Red Thai Curry Paste vegan

Red Thai Curry Paste vegan

Red Thai Curry Paste - vegan

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4 people
Author: Joanne
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Ingredients

  • 2 red chillies
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 6 whole black peppercorns
  • 1 tsp mild chilli powder
  • 3 large shallots
  • 3 inches fresh root ginger
  • 5 cloves garlic
  • 1 tbsp lemongrass paste
  • 1 large bunch fresh coriander leaves
  • 1 zest lime peel
  • 1 juice lime
  • 1 tsp salt
  • 1 tsp brown sugar
  • 1/2 tbsp tamarind paste

Instructions

  1. Start by assembling all of the ingredients together.

  2. Next, peel the shallots and roughly chop, wash, de-stem and de-seed the chillies, peel the ginger and roughly chop, peel the garlic.

  3. Place the prepared ingredients into a food processor with a chopping blade, and add all remaining ingredients - process until you reach a textured paste consistency.

  4. Store in a suitable container with a tight fitting lid, in the fridge for up to a week.  Use 1-2 heaped spoonfuls of the paste per person when making a curry.

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