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
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
- Start by assembling all of the ingredients together.
- Next, peel the shallots and roughly chop, wash, de-stem and de-seed the chillies, peel the ginger and roughly chop, peel the garlic.
- 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.
- 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.
