Red Curry is one of the most popular curries of the Thai cuisine with it’s mildly sweet and spicy flavors that captivate your senses. This vegan recipe of Homemade Thai Red Curry Paste is very simple and easily made so you can enjoy this mouthwatering curry in the comforts of your home anytime you crave it.
Homemade Vegan Thai Red Curry Paste
Print RecipeIngredients
- 1. 4 tsp Coriander seed (or ground coriander)
- 2. 2 stalk Lemongrass (root and tip trimmed, then chopped)
- 3. 1 tsp Black Peppercorns (or 1 tsp ground black pepper)
- 4. 6 medium dried Red Chilies
- 5. 1 medium Red Bell Pepper
- 6. 6 Kaffir Lime Leaves (or 4 tbsp Lemon Juice)
- 7. 1 tsp Cumin Seed (or ground cumin)
- 8. 4 tsp Galangal (or 4 tsp of Ginger)
- 9. 4 cloves Garlic, skin removed, chopped
- 10. 1 tsp ground Turmeric
- 11. 1/2 tsp Salt
- 12. 4 tbsp Oil
- 13. 5 small Shallots, chopped
- 14. 1 tbsp Sugar
- 15 4 tbsp water
Instructions
Soak the Red Chilies in hot water for about 10 mins.
Meanwhile, heat a skillet over medium heat and toast coriander seed, black peppercorns and cumin seeds for about 3 mins.
Slice the lemongrass stalks thinly and crush them in a motor and pestle.
Add toasted seeds, lemongrass and remaining ingredients and blend the mixture in a food processor, carefully adding water as needed to make a thick paste.
Store in an air tight container and refrigerate.
Notes
1. Refrigerated paste is good for a week. 2. Adjust the chilies according to your spice preferences.
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