Red Curry Paste
This homemade vegan red curry paste is totally vegetarian and packed with Thai spices. Simmer with veggies in coconut milk for a quick and easy dinner!
Ingredients
- ½ tbsp. ground coriander
- ½ tbsp. ground cumin
- ½ tsp. black pepper
- 15 dried red chili peppers soaked in water for 15 minutes
- 3 garlic cloves
- 2 kaffir lime leaves soak in water for 15 minutes if using dried
- 1 lemongrass stalk coarsely chopped
- 1 shallot
- 1 ½ tbsp. Asian chili paste
- 1 tbsp. fresh cilantro stems
- 1 tbsp. fresh grated galangal could sub fresh ginger
Instructions
- Place coriander, cumin and black pepper in a dry pan over medium heat. Cook, tossing frequently, until spices become fragrant and begin to darken a bit, about 2-3 minutes.
- Remove from heat and allow to cool a bit.
- Place all ingredients, along with spices, into a food processor and blend until a smooth paste is formed.
- Transfer to an airtight container.
Notes
Recipe makes about ½ cup, which should be sufficient for 5-10 batches of curry, depending on batch size and potency.
Store in the refrigerator for up to a week, or seal it up and stick it in the freezer. An ice cube tray is a great way to freeze batch sized portions, but keep in mind that you might not be able to use that ice cube tray for anything else afterwards.
Store in the refrigerator for up to a week, or seal it up and stick it in the freezer. An ice cube tray is a great way to freeze batch sized portions, but keep in mind that you might not be able to use that ice cube tray for anything else afterwards.