Vegan Thai Red Curry Paste

February 10, 2015
Red Thai Curry Paste

Vegan Thai Red Curry Paste
Prep time
Total time
Recipe type: Vegan Curry Paste
Cuisine: Thai
Serves: 3 servings
  • 4 medium red chillies
  • 4 stems lemon grass, trimmed and chopped
  • 2 level teaspoons grated fresh ginger
  • 4 shallots chopped
  • 6 cloves garlic chopped
  • grated zest and juice 2 limes
  • 2 level dessertspoons hot paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 tablespoons bright red paprika
  1. Begin by splitting the chillies in half and removing and discarding the seeds.
  2. After that wash your hands, because the seeds are very fiery and if you touch the delicate skin on your face after handling them it can smart and burn (I've done it so often!).
  3. Now simply place the chillies, spices and all the other ingredients in a food processor and whiz them to a coarse paste.
  4. Then freeze in 2-tablespoon portions – and don't forget to label and date.
  5. It will keep for 2 months.

Red Thai Curry PasteThis Red Thai Curry paste was used in this Red Thai Curry

No Comments

Leave a Reply